Mee Siam. Sounds exotic, doesn’t it? The words are translated as “noodles cooked in the Thai manner”, and those of you who are fond of pad Thai can probably appreciate the similarities.
I first encountered this dish as a child during one of those halcyon summers I spent in Singapore and Malaysia. I remember that I didn’t care much for it before I turned seven; after that, I ate the dish with a voracious appetite.
There is just something about it that tempts the tastebuds. It looks like a plate of pancit palabok, but the tamarind paste and sambal belacan in the sauce lifts it far, far above that local dish. Plus, you can have it either fried with the ends of the noodles lightly crisped or soaked in tangy gravy.
I have never attempted to make this at home, even if I do have a good and proper recipe for it from a very old issue of Singapore Airlines’ Silver Kris magazine. Why? Well, if you head over to ToastBox, it’s pretty obvious that their version will keep you coming back for more.