Nonya Dry Mee Siam

Name: Nonya Dry Mee Siam
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Chinese
Ingredients: 1 packet Rice Vermicelli; 300 g Fresh Prawns; 80 g Dried Chilli; 60 g Assam; 1 packet Tow Pok; 6 Eggs; 300 g Chives; 200 g Beansprouts; 200 g Shallots; 200 ml Cooking Oil; 100 g Tau Cheo; 5 g Belachan; 100 g Small Limes; 2 Tbsp Sugar; 5 L Water

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Level

easy

Cooking

15 min

Preparation

20 min

Ingredients

Servings

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.