Sunway XFarms

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
Course Main Course
Cuisine Malaysian
Servings 4 pax


  • 150 g brazilian spinach
  • 250 g dried meehoon
  • 50 g dried shrimp soaked
  • 1 onion
  • 5 garlic cloves
  • 8 dried chilli soaked
  • 2 fresh chillies
  • 1/2 cup chicken broth
  • 3 tbsp taucu (soybean paste)
  • 1 tbsp tomato puree
  • 40 g tamarind paste
  • 2 tbsp brown sugar
  • 2 eggs
  • 3 tbsp cooking oil
  • 1 lime
  • 1/2 tsp salt & white pepper


  • *Dried chillies and dried shrimp need to be soaked at least 1 hour beforehand.
  • Start soaking the meehoon in cold water for 30 minutes while you get on with the rest of the ingredients preparation. 
  • In a food processor, blend shrimp, onion, garlic, dried chillies, fresh chillies and broth well to make the spice paste.
  • In a medium size bowl, mix together taucu paste, tomato puree, tamarind paste and sugar.
  • Heat up your wok and add the cooking oil, followed by the spice paste. Fry for 1-2 minutes.
  • 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.
  • Taste and add salt/ pepper according to your preference.
  • In a pot of boiling water, add a pinch of salt and gently blanch brazillian spinach for 7-8 minutes. Remove and drain.
  • 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.
Keyword brazilian spinach, local cuisine, lunch, noodles, spinach

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating