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 theĀ full-on explosions of wonderfully sweet and spicy flavours.
Servings Prep Time
8 to 10people 20minutes
Cook Time
Servings Prep Time
8 to 10people 20minutes
Cook Time
  • 60g assam pasterinsed
  • 200g shallots
  • 80g dried red chillisoak and deseed
  • 2tbsp sugar
  • 200ml olive oil
  • 100g tau cheo
  • 5gm Belachantoasted
  • 5L water
  • 1tsp salt
  • 1packet dry bee hoon
  • 200g beansprouts
  • 1packet tow pokcut into strips
  • 6 eggsboiled and sliced
  • 300g chives1/3 of the chives: cut it into 2 inches long. Remaining will be used as garnish
  • 100g small limesrinse and cut the top tip
  • 300g fresh prawnsblanched and remove shells
  • 300 red chillies largewash and sliced
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.