I cooked mee siam lunch for 12 people today. The last time I cooked it was some months back for friends of mine. Mee siam is one of the popular one-dish meal in Singapore.
Originally a Thai dish, it became a Nonya specialty that is now prepared by Indians, Malays as well as Chinese hawkers in Singapore with slight variation in ingredients. I serve mine with fried bean curd, boiled egg, and prawns, and garnished Chinese chives.
I dry fry the vermicelli with the same sambal paste that I use to make the gravy. So technically, my guests could have had a "dry" version and the "gravy" version. For the gravy I added my secret cache of dried geragau.
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