Mee Siam, which means "Siamese noodle" in Malay, is a dish of thin rice vermicelli, originating from Maritime Southeast Asia, popular in Singapore and Malaysia. It originates from the Malay community. Mee Siam is a common dish for breakfast, brunch, or lunch in Malaysia. They are usually served along any of the followings sides: Malaysia's fried chicken, fried or boiled egg.
Ingredient
Yakisoba noodles 250g - chicken breast 100g - dried shrimp 1 tsp - Kamaboko* - Komatsuna* - cabbage 1/6 portion - one egg - ginger - garlic - shallots 3 - 3 red peppers - - sugar 1 tsp - oyster sauce 1 tsp - dark soy sauce 1 tsp - light soy sauce 1 tsp - salt and pepper - potato starch 1/2 tsp - rice oil 3 tbs - lime - chili paste 1 tbs
Kamaboko* is a type of cured surimi, a processed seafood product common in Japanese cuisine. It is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm.
Komatsuna* or Japanese mustard spinach is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan
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Location
Penang, Malaysia
