Dry Mee Siam

Dry Mee Siam
Dry Mee Siam

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • A

  • 500

    g bee hoon (vermicelli)(I used the thick ones meant for laksa)

  • 1/2

    cup shelled prawns (I omitted this and used sliced fish cake)

  • B (to be ground)

  • 2

    teaspoons belachan

  • 3

    cloves garlic

  • 10

    dried chillies, soaked to soften

  • 12

    small onions

  • C

  • 50

    g dried prawns/hae bee/udang kering, soaked and ground

  • 1

    and 1/2 tablespoons preserved soya bean paste/tau cheo

  • 2

    big onions, sliced

  • 2

    handfuls of bean sprouts/tau gay

  • 1

    tomato, sliced

  • Oil

  • 1

    tablespoon assam, soaked in 300g water and strained

  • sugar to taste (I used 2 tablespoon gula melaka syrup)

  • D (save some for garnishing)

  • 3

    pieces tau kwa, fried and cubed

  • 2

    eggs, beaten and made into omelette, cut into strips

  • a bunch of chives, cut into 3-cm lengths

  • limes

  • fried shallots

Directions

1. Heat oil and fry ground ingredients. 2. Add sliced onions, dried prawns and bean paste and fry for a while. 3. Add fish cake and bee hoon and stir well to mix and then add assam water and simmer to cook. 4. Add bean sprouts, tomato, 1/2 tau kwa, omelette and chives and gula melaka. Stir well and fry for a couple of minutes. Do not overcook bean sprouts or it will be soft and limp. No salt is required as the dried prawns and bean paste are salty enough. 5. Serve, garnish with remaining tau kwa, omelette, chives and fried shallots. Squeeze juice of one lime over mee siam. Yum!

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