Boosted with a myriad of flavours (sweet, sour, spicy), the Nonya Dry Mee Siam is a popular and evergreen dish amongst the Peranakan community, and has become a staple at many gatherings in Singapore and Malaysia. Besides the obvious differences between the dry and wet mee siam, dry mee siam is much more portable, has more sourness because of tamarind or lemon juice, and is simply delectable. Every strand of bee hoon is coated with a generous amount of flavourful chilli paste. It is sweet, sour with a mild spiciness to it, a dish that is suited for the young and old in the family. Lovingly contributed by home cook Anne Leong.
These are her tips:
- If you are cooking with regular sized vermicelli, you will require more chili paste than the instructions above. Use 7 tbsp instead of 5 tbsp to fry the vermicelli.
- The fresh sambal paste can be kept in the chiller for a week! You may use it to cook assam prawns, curry and other stir-fry purposes.
Because you’ll have to blend a batch of spices for this recipe, this step was made easy using the Kenwood Food Processor.
No. of servings: 5