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Gluten-Free Air Fried Lava Cake with Nutella
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Nonya Dry Mee Siam

Nonya Dry Mee Siam

by share food admin master 31st August 2018
written by share food admin master 31st August 2018
Nonya Dry Mee Siam
Print Recipe
Although there are many variants of this dish, the Nonya Dry Mee Siam is still one of Sharon's favourites. Each bite will bring out the full-on explosions of wonderfully sweet and spicy flavours.
  • CuisineAsian, Peranakan
Servings Prep Time
8 to 10 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 to 10 people 20 minutes
Cook Time
15 minutes
Nonya Dry Mee Siam
Print Recipe
Although there are many variants of this dish, the Nonya Dry Mee Siam is still one of Sharon's favourites. Each bite will bring out the full-on explosions of wonderfully sweet and spicy flavours.
  • CuisineAsian, Peranakan
Servings Prep Time
8 to 10 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 to 10 people 20 minutes
Cook Time
15 minutes
Ingredients
  • 60 g assam paste rinsed
  • 200 g shallots
  • 80 g dried red chilli soak and deseed
  • 2 tbsp sugar
  • 200 ml olive oil
  • 100 g tau cheo
  • 5 gm Belachan toasted
  • 5 L water
  • 1 tsp salt
  • 1 packet dry bee hoon
  • 200 g beansprouts
  • 1 packet tow pok cut into strips
  • 6 eggs boiled and sliced
  • 300 g chives 1/3 of the chives: cut it into 2 inches long. Remaining will be used as garnish
  • 100 g small limes rinse and cut the top tip
  • 300 g fresh prawns blanched and remove shells
  • 300 red chillies large wash and sliced
Instructions
Step 1: Prepare the Bee Hoon
  1. In a bowl of room temperature water, soak Bee Hoon for 3 mins only. Remove from bowl and set aside.
Step 2: Prepare the Assam
  1. In a bowl with washed Assam, pour in 1.5L of warm water and let it soak for 15 mins. Squeeze the pulp until you achieve a thick juice. Drain and set aside.
Step 3: Prepare the Chilli paste
  1. In a blender, add in soaked dried chilli, shallots, toasted belachan with 100g oil. Blend into a fine paste. Set aside
Step 4: Cook
  1. In a heated wok with 100g oil, fry the chilli paste on low heat for about 8 minutes till fragrant and oil starts to seep out.
  2. Add in tau cheo, sugar and salt.
  3. Add in Bee Hoon and give it a good mix with the rempah.
  4. Add in 2 inch long chives, bean sprouts and tau pok
  5. Add in enough assam water to cover the bee hoon. Give it a good mix and cover with lid.
  6. Bring to high heat and boil the noodle for 4 mins till the bee hoon absorbs the liquid and it soft. Add more Assam water, if needed.
  7. Add in more sugar and salt, as desired.
Step 5: Assemble and Serve
  1. Place the bee hoon in a big serving bowl, garnish with egg, prawns, chives, chilli and lime. Serve immediately.

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