Mee Siam 就字面翻译，是泰式炒米粉的意思，可是这炒米粉却只有马来西亚和新加坡比较多见。所以它真正的来历也是有点神秘的。

Mee Siam 有两种做法，一种是干炒，在马来西亚比较普遍。另一种是炒了米粉淋上香辣的酱汁，这种做法新加坡比较普遍。我今天做的是马来西亚的做法，好吃的喔！

Mee Siam literally means Siamese fried noodles, it always got me ponder how a Thai noodle became the common breakfast in Malaysia?

This noodle is normally serve dried in some parts of Malaysia, where in Singapore, they have a version of the same dish serving with spicy gravy, which I am yet to try.

As a Malaysian, and this noodle as one of my favourite breakfasts back home, here is my attempt to make this at home.

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材料：

1 片米粉 （我用了泰国米粉）

1 1/2 杯豆芽

1 块老豆腐（Firm Tofu)

2 只鱼丸（或鱼片）

1 只蛋

1 tsp 蒜蓉

1 tsp 红葱（切片）

1 tbsp 虾米 （泡开剁碎）Optional

1/3 杯 淡菜/虾仁（Optional）

1/4只青柠或 1只 Calamansi

1/3 杯水

 

调味：

2 大勺 叁巴酱 （或3-4只辣椒干，2只红葱，1瓣的大蒜磨成辣椒酱，又或市售的辣椒酱代替。）

1 大勺 咸豆酱

1-2 大勺 酱油 （或适量）

1/2 小勺 糖

Ingredients：

1 large of Rice vermicelli (I used Thai Rice Noodle）

1 1/2 Cup of bean sprout

1 piece of Firm Tofu

2 fish balls or fish cakes

1 Egg

1 tsp minced garlic

1 tsp sliced shallot

1 tbsp dried shrimp (soaked and chopped) Optional

1/3 cup mussels or shrimps （Optional）

1/4 lime or 1 Calamansi

1/3 cup of water

Seasoning：

2 tbsp Sambal Belachan （OR 3-4 dried chilli, 2 shallot，1 clove of garlic, and grind into a paste.）

1 tbsp Soy bean paste

1-2 tbsp Soy sauce （or to taste）

1. 先把米粉泡软，然后豆腐擦干水份，入锅炸至表面金黄色，切片，鱼丸切片。

2. 红葱切片，蒜头剁碎，豆瓣酱剁碎。

3. 热锅，加入2-3大匙的油，把蒜蓉和红葱爆香，如果加虾米的话，中途加入一起爆香。

4. 把豆瓣酱和叁巴酱加入，中火炒香，加入糖，然后把鱼片和豆腐加入，炒香。推一边，打入鸡蛋，炒散。

注：如果打算煎荷包蛋一起吃，这里可以不加鸡蛋。

5. 倒入1/3杯水，煮滚，加入米粉，把米粉充分炒匀，火候差不多的时候，加入淡菜和豆芽，稍微翻炒至豆芽断生。就可以起锅了。

香辣好吃的马来炒米粉，也可以撒点葱花和红辣椒丝点缀，吃的时候把青柠汁挤入，加一只荷包蛋一起吃也好香！

1. Soaked rice noodle submerged in water for about 20 minutes or until it is softened. Shallow fried firm tofu until its golden in colour on the skin, sliced into 1 inch in length.

2. Sliced shallot, mince garlic and mince the soy bean paste.

3. Heat up a wok，add 2-3 tbsp of oil，stir in garlic and shallot until fragrance, if dried shrimp being used, add it also at this stage. Continue frying until its all fragrance and crisps.

4. Add Soybean paste and Sambal Belachan，reduce heat to medium and stir well, add fish cake and tofu slices. Push all ingredients aside and crack in an egg, break cooked egg into smaller pieces using spatula.

Note：If you prefer to serve your mee siam with a boiled/fried egg, you can choose to omit the egg here.

5. Add 1/3 cup of water, bring to boil and add rice vermicelli, continue cooking and stirring until the vermicelli is soft and soaked up all sauces. Add mussel and bean sprouts, cook for another 5 minutes. Garnish with some chopped red chilli.

You could also squeeze in some calamansi juice before serving.

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