Meehoon Siam with Brazilian Spinach

To the vast majority of Malaysians, fried meehoon is considered comfort food. A common sight at morning markets and local restaurants, meehoon siam is a hot favourite for lunch. Spicy, tangy and aromatic, this dish pairs well with gently blanched brazilian spinach, omelette strips and chilli.

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Serves: 3-4 pax

Tags: noodles, lunch, local cuisine, Malaysian, Spinach, Brazilian Spinach

Ingredients

150 gms brazilian spinach
250 gms dried meehoon
50 gms dried shrimp (soaked)
1 onion
5 garlic cloves
8 dried chilli (soaked)
2 red fresh chillies
0.5 cup chicken broth
3 tbsp taucu (soybean paste)
1 tbsp tomato puree
40 gms tamarind paste
2 tablespoons brown sugar
2 eggs
3 tablespoons cooking oil
1 lime
0.5 teaspoon salt and white pepper

Instructions

*Dried chillies and dried shrimp need to be soaked at least 1 hour beforehand.

  1. Start soaking the meehoon in cold water for 30 minutes while you get on with the rest of the ingredients preparation. 
  2. In a food processor, blend shrimp, onion, garlic, dried chillies, fresh chillies and broth well to make the spice paste.
  3.  In a medium size bowl, mix together taucu paste, tomato puree, tamarind paste and sugar.
  4. Heat up your wok and add the cooking oil, followed by the spice paste. Fry for 1-2 minutes.
  5. Next, add the ingredients mixed in the bowl and once it has come to a boil, add in the soaked meehoon. Add another 0.5 cup of water and let it cook on medium-high heat, stirring frequently to avoid sticking to the wok.
  6. Taste and add salt/ pepper according to your preference.
  7. In a pot of boiling water, add a pinch of salt and gently blanch brazillian spinach for 7-8 minutes. Remove and drain.
  8. For the egg garnish, beat the eggs with a hint of seasoning and cook in a frying pan. Cook for 2 minutes on each side. It should resemble a flat omelette. Repeat with any leftover egg mixture.
  9. Roll the omelette and slice into thin strips. 
  10. Garnish meehoon with omelette stripes, spinach and a sprinkle of lime to serve.

Share your creation with us on Instagram!
Tag us at @sunwayxfarms

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Meehoon Siam with
Brazilian Spinach

To the vast majority of Malaysians, fried meehoon is considered comfort food. A common sight at morning markets and local restaurants, meehoon siam is a hot favourite for lunch. Spicy, tangy and aromatic, this dish pairs well with gently blanched brazilian spinach, omelette strips and chilli.

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Serves: 3-4 pax

Tags: noodles, lunch, local cuisine, Malaysian, Spinach, Brazilian Spinach

Ingredients

150 gms brazilian spinach
250 gms dried meehoon
50 gms dried shrimp (soaked)
1 onion
5 garlic cloves
8 dried chilli (soaked)
2 red fresh chillies
0.5 cup chicken broth
3 tbsp taucu (soybean paste)
1 tbsp tomato puree
40 gms tamarind paste
2 tablespoons brown sugar
2 eggs
3 tablespoons cooking oil
1 lime
0.5 teaspoon salt and white pepper

Instructions

*Dried chillies and dried shrimp need to be soaked at least 1 hour beforehand.

  1. Start soaking the meehoon in cold water for 30 minutes while you get on with the rest of the ingredients preparation. 
  2. In a food processor, blend shrimp, onion, garlic, dried chillies, fresh chillies and broth well to make the spice paste.
  3.  In a medium size bowl, mix together taucu paste, tomato puree, tamarind paste and sugar.
  4. Heat up your wok and add the cooking oil, followed by the spice paste. Fry for 1-2 minutes.
  5. Next, add the ingredients mixed in the bowl and once it has come to a boil, add in the soaked meehoon. Add another 0.5 cup of water and let it cook on medium-high heat, stirring frequently to avoid sticking to the wok.
  6. Taste and add salt/ pepper according to your preference.
  7. In a pot of boiling water, add a pinch of salt and gently blanch brazillian spinach for 7-8 minutes. Remove and drain.
  8. For the egg garnish, beat the eggs with a hint of seasoning and cook in a frying pan. Cook for 2 minutes on each side. It should resemble a flat omelette. Repeat with any leftover egg mixture.

Share your creation with us on Instagram!
Tag us at @sunwayxfarms

More to Taste

Mala Ong King
Sweet Hydrating
Watermelon Salad
Zesty Summer Salad

Meehoon Siam with Brazilian Spinach

To the vast majority of Malaysians, fried meehoon is considered comfort food. A common sight at morning markets and local restaurants, meehoon siam is a hot favourite for lunch. Spicy, tangy and aromatic, this dish pairs well with gently blanched brazilian spinach, omelette strips and chilli.

Prep time: 30 minutes

Cook time: 15 minutes

Total time: 45 minutes

Serves: 3-4 pax

Tags: noodles, lunch, local cuisine, Malaysian, Spinach, Brazilian Spinach

Ingredients

150 gms brazilian spinach
250 gms dried meehoon
50 gms dried shrimp (soaked)
1 onion
5 garlic cloves
8 dried chilli (soaked)
2 red fresh chillies
0.5 cup chicken broth
3 tbsp taucu (soybean paste)
1 tbsp tomato puree
40 gms tamarind paste
2 tablespoons brown sugar
2 eggs
3 tablespoons cooking oil
1 lime
0.5 teaspoon salt and white pepper

Instructions

*Dried chillies and dried shrimp need to be soaked at least 1 hour beforehand.

  1. Start soaking the meehoon in cold water for 30 minutes while you get on with the rest of the ingredients preparation. 
  2. In a food processor, blend shrimp, onion, garlic, dried chillies, fresh chillies and broth well to make the spice paste.
  3.  In a medium size bowl, mix together taucu paste, tomato puree, tamarind paste and sugar.
  4. Heat up your wok and add the cooking oil, followed by the spice paste. Fry for 1-2 minutes.
  5. Next, add the ingredients mixed in the bowl and once it has come to a boil, add in the soaked meehoon. Add another 0.5 cup of water and let it cook on medium-high heat, stirring frequently to avoid sticking to the wok.
  6. Taste and add salt/ pepper according to your preference.
  7. In a pot of boiling water, add a pinch of salt and gently blanch brazillian spinach for 7-8 minutes. Remove and drain.
  8. For the egg garnish, beat the eggs with a hint of seasoning and cook in a frying pan. Cook for 2 minutes on each side. It should resemble a flat omelette. Repeat with any leftover egg mixture.
  9. Roll the omelette and slice into thin strips. 
  10. Garnish meehoon with omelette stripes, spinach and a sprinkle of lime to serve.

Share your creation with us on Instagram!
Tag us at @sunwayxfarms

More to Taste

Mala Ong King
Sweet Hydrating
Watermelon Salad
Zesty Summer Salad