Singapore Mee Siam Paste 210g by Woh Hup
A local favourite influenced by Malay or Peranakan (Straits-born Chinese) cuisine, this
traditional dish is prepared by drenching rice vermicelli in a flavourful spicy sour gravy made from boiling dried chillies, shrimp paste, tamarind peels and water; paired with hard-boiled eggs, lime, prawns, bean curd puffs and other accompanying ingredients.
With Singapore Mee Siam Paste, you can indulge in the authentic taste of Mee Siam with little effort!
Ingredients: Sugar, Water, Onion, Tamarind, Fermented Soybeans (Water, Soybeans, Salt, Wheat Flour), Soybean Oil, Dried Shrimp, Salt, Chilli, Lemongrass, Thickener (E1422), Fish Sauce, Garlic, Shrimp Paste (Shrimp, Salt, Water), Acidity Regulator (E270), Flavour Enhancer (E631, E627)
No artificial preservatives.
Halal
Cooking suggestion: Singapore Mee Siam (serves 3-4)
Pour in 210g (14 tbsps) of Woh Hup Singapore Mee Siam Paste into 400ml of water. Mix well and bring to boil.
Pour soup over 160g cooked vermicelli.
Add 10 cooked small prawns, 6 pcs of fried beancurds, 10g of beansprouts, 5g of Chinese chives, 2 hard boiled eggs (Cut into halves) and squeeze some lime juice for better taste.
Serve hot.
Woh Hup brings South East Asia’s most loved dishes to your table in minutes!
Founded in 1936, Woh Hup began in a humble noodle house, before being asked to prepare sauces for homes and restaurants
No 1 sauces brand in Singapore*
Awarded prestigious ‘Influential Brand’ accreditation: reserved for brands which are
‘Champions of excellence’ in Asia
A cultural icon: listed in Singapore's National Museum
