Nonya Dry Mee Siam
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Nonya Dry Mee Siam

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Level

easy

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Cooking

15 min

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Preparation

20 min

Ingredients

Servings

8
Rice Vermicelli
1 packet
Fresh Prawns
blanched and deshelled
300 g
Dried Chilli
soaked and deseeded
80 g
Assam
rinsed
60 g
Tow Pok
cut into strips
1 packet
Eggs
boiled and sliced
6
Chives
1/3 of the chives: cut into 2 inches long pieces, the remaining will be used as garnish
300 g
Beansprouts
200 g
Shallots
200 g
Cooking Oil
200 ml
Tau Cheo
100 g
Belachan
toasted
5 g
Small Limes
rinse and cut the top tip
100 g
Sugar
2 tbsp
Water
5 l

How to cook

Prepare the bee hoon

  • In a bowl of room temperature water, soak the bee hoon for 3 minutes.
  • Remove the bee hoon and set it aside.

Prepare the assam

  • In a bowl with washed assam, pour 1.5 liters of warm water and let it soak for 15 minutes.
  • Squeeze the assam pulp until you achieve a thick juice.
  • Drain and set the assam water aside.

Prepare the chilli paste

  • In a blender, add the soaked dried chilli, shallots and toasted belachan with some cooking oil.
  • Blend into a fine paste then set aside.

Start cooking

  • In a heated wok with oil, fry the chilli paste on low heat till fragrant and oil starts to seep out.
  • Add in the tau cheo, sugar and salt.
  • Add in the bee hoon and give it a good mix with the rempah.
  • Add in the chive pieces, bean sprouts and tau pok.
  • Add in enough assam water to cover the bee hoon then mix and cover with a lid.
  • Bring to high heat and boil until the bee hoon absorbs the liquid and becomes soft - add more assam water if needed.
  • Add in sugar and salt to taste.

Assemble and serve

  • Place the bee hoon in a big serving bowl.
  • Garnish with egg, prawns, chives, chilli and lime then serve immediately.
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