 A plate of mee siam with egg and sambal | |
| Type | Noodle |
|---|---|
| Course | Breakfast, lunch and dinner |
| Place of origin | Penang, Malaysia[1][2][3] |
| Region or state | Southeast Asia |
| Associated cuisine | Malaysia, Singapore[4] |
| Main ingredients | Rice noodles (vermicelli), light gravy |
Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originated in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired or adapted from Thai flavours when Thailand was formerly known as Siam. Mee siam is related to kerabu bee hoon although there is a significant difference in the recipe.[3]
- ^ "Mee siam | Infopedia".
Food writer and editor Wendy Hutton believes the dish originates from Penang, where Thai influences on Peranakan dishes are common.
- ^ Hutton, Wendy (2018). Singapore food (New ed.). Singapore. ISBN 978-981-4828-11-6. OCLC 1022914583.
Of course, Penang is so much closer to Thailand When I make laksa, I use santan (coconut milk) for the gravy, whereas a Penang Nonya will follow Thai cooks and make a thin sour fishy gravy. But we Singapore Nonyas often borrow dishes from our Penang cousins and we all love me siam or Thai-style noodles.
{{cite book}}: CS1 maint: location missing publisher (link) - ^ a b Ong, Jin Teong. Penang Heritage Food: Yesterday's Recipes for Today's Cook. Landmark Books Pte. ISBN 9789814189972.
- ^ Yong, Nicholas (20 October 2021). "Adventures at home: Let's rediscover Tiong Bahru". AsiaOne. Retrieved 8 November 2021.