Nonya Dry Mee Siam
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.
8 to 10
8 to 10
dried red chilli
soak and deseed
dry bee hoon
cut into strips
boiled and sliced
1/3 of the chives: cut it into 2 inches long. Remaining will be used as garnish
rinse and cut the top tip
blanched and remove shells
red chillies large
wash and sliced
Step 1: Prepare the Bee Hoon
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
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
In a blender, add in soaked dried chilli, shallots, toasted belachan with 100g oil. Blend into a fine paste. Set aside
Step 4: Cook
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.
Add in tau cheo, sugar and salt.
Add in Bee Hoon and give it a good mix with the rempah.
Add in 2 inch long chives, bean sprouts and tau pok
Add in enough assam water to cover the bee hoon. Give it a good mix and cover with lid.
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.
Add in more sugar and salt, as desired.
Step 5: Assemble and Serve
Place the bee hoon in a big serving bowl, garnish with egg, prawns, chives, chilli and lime. Serve immediately.