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Nonya Dry Mee Siam

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Boosted with a myriad of flavours (sweet, sour, spicy), the Nonya Dry Mee Siam is a popular and evergreen dish amongst the Peranakan community. Every strand of bee hoon is coated with a generous amount of flavourful chilli paste. It is sweet, sour with a gentle spiciness to it, a dish that suits well for the young and old in the family. From home cook Anne Leong.

This recipe is made easy using the Kenwood Food Processor FDP623

No. of servings: 5

INGREDIENTS

Ingredients

• 1 packet fine rice vermicelli 400g
• 10 prawns, as desired
• 300g beansprouts
• 4 eggs
• 100g dried shrimps
• 20g dried shrimps’ skin
• 1 lemongrass, pound the white part to release the fragrance
• 50g tamarind paste
• 4 lime, squeeze out the juice
• 3 tbsp soya bean paste
• 3 tbsp fried shallots for cooking
• 500 ml water

Sambal Paste

• 100g dried red chilies
• 250g shallots, peeled and cut into small pieces
• 45g garlic, peeled
• 20g fresh turmeric, peeled and cut into small pieces
• 15g belachan
• 2 candlenut
• 4 tbsp oil
• 3 tbsp water

Seasoning

• Salt
• Sugar
• Fish sauce

Garnish

• 2 bunch of Koo Chye, cut into small pieces
• 4 pcs tau pok, cut into small cubes
• Fried shallots
• 10 limes

METHOD

Cooking Directions

Step 1: Prepare the ingredients

• Dried red chilies – Use a scissor to cut it into small pieces. Soak in water overnight. The seeds will detach itself from the chili. On the following day, give it a good stir to remove more seeds, take the chilies out from the bowl of water. Dispose of the chili seeds. Set aside for blending.
• Dried shrimps – Soak in water for 1 hr. Drain and pour it into a Kenwood food processor to chop it into fine pieces. Heat up a frying pan, dry fry it without oil till it becomes dry and fluffy.
• Rice vermicelli – Soak in room temperature water for about 20 mins till soft. Check the instructions on the packaging.
• Dried shrimp’s skin – Rinsed and dry thoroughly. In a pan with 1l oil, deep fry till it’s crispy. Set aside to cool down.
• Eggs – Crack eggs into a bowl, add in ¼ tsp fish sauce and beat it. Pan fry it into an omelette. Remove from pan, slice it into strips.
• Prawns – In a pot of boiling water, blanched till it’s cooked through. Remove the shells when it has cooled down. Set aside for serving.
• Bean sprouts – In a fresh pot of boiling water, blanched the beansprouts for 1 min. Drain and set aside for frying.
• Tamarind – In a bowl with tamarind paste, add in 500ml water. Squeeze the tamarind paste, sieve to remove seeds and any impurities.

Step 2: Blend and fry sambal paste

• Add sambal paste ingredient into the blender. Blend till a fine paste is formed. Add in more oil for a smoother blend.
• In a frying pan, heat up 2 tbsp oil. Add in the blended ingredients and lemongrass. Stir fry till the paste turns into a darker red. Add in 1 tbsp salt and 4 tbsp sugar. Adjust to taste.
• Add in the powdered dried shrimps. Continue to fry in medium heat till it is well mixed. Add in 4 tbsp sugar and 1 tsp salt. Adjust to taste.

Step 3: Cook the Mee Siam

• In a frying pan, heat up 4 tbsp oil. Add in 5 tbsp sambal paste. Set aside the rest first. You may use it to adjust the taste at the later stage.
• Add in soybean paste, tamarind juice, lime juice and 250ml water. Mix well and allow it to simmer for 1 min. Add in 1 tsp salt and 3 tbsp sugar. Adjust the taste. It is important to do a taste test at this juncture as it will determine the final taste of the Mee Siam. Add in more water if the gravy is too thick for frying.
• Add in blanched bean sprouts and rice vermicelli. Stir fry in medium heat, till the gravy is fully absorbed. Cover the wok and allow it to simmer for 5 mins.
• Remove the lid and stir fry it. Do not simmer for more than 5 mins as it may get burnt. If it is too dry, add in some water gradually.
• Mix it well, cover the wok for 5 minutes. The bee hoon should be moist by now.
• Reduce to low heat, stir fry the vermicelli till it becomes light and fluffy.
• Add in dried shrimps’ skin and 3 tbsp fried shallots. Continue to fry till it is cooked evenly.

Step 4: Garnish and ready to serve

• Garnish with prawns, shredded omelette, koo chye, taupok and lime and serve warm.

Home cook’s Tips

  • If you are cooking with regular size vermicelli, you will require more chili paste than the instructions above. Use 7 tbsp instead of 5 tbsp to fry the vermicelli.
  • The sambal paste can be kept in the chiller for a week. You may use it to cook assam prawns, curry and stir-fry purpose.

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