Dry mee siam recipe

dry mee siam

This is one of my favourite dishes! I remember cooking this dish when I was pregnant with Alicia because I had a super strong craving for it. Thank goodness I can cook! And despite the heartburn, I went ahead with this because I just had to have it!

I got the recipe from my mil but I modified it to suit our taste buds. 🙂

dry mee siam

Garnished with egg (which I forgot in the earlier photo) 😀

This is the rempah which you can freeze if you don’t intend to use all of it to cook the dry mee siam immediately.

This dry mee siam recipe yields 6 plates of dry mee siam, but usually I’ll cook that much and eat the leftover for the next day as well. It may really seem like a lot but once you’ve tasted it, you’d find yourself going back for a second helping as it’s really appetising. 🙂

Dry mee siam recipe
Recipe type: Mains
Serves: 4-6
  • 1 packet of bee hoon
  • one bunch of Ku Chye (chives)
  • 150g beansprouts (plucked)
  • ⅓ packet of assam mixed with a bowl of water
  • the juice of 20-22 small limes
  • 5 tablespoons sugar
  • 2 tablespoons blended tau jio (salted soy bean paste)
  • tau pok or tau kwa (If using tau kwa, cut into small cubes and fry them first)
  • fishcake (sliced into strips - optional)
  • prawns - devein (optional)
  • eggs (optional)
Rempah (blend all of these):
  • 130g dried shrimps
  • 5 red chillies - deseeded
  • 30-40g (one handful) of dried chilli - deseeded
  • 1 bulb of garlic (about 7 cloves)
  • 20 shallots
  1. Soak bee hoon in cold water for about half an hour. This will give the bee hoon a 'crunchier' texture. I find soaking bee hoon in hot water makes it too limp for my personal liking.
  2. If using tau kwa, cut it into small cubes and fry them till golden brown. Set aside.
  3. Blend all the ingredients of the rempah.
  4. Fry the blended dried shrimps first.
  5. Add in the rest of the ingredients of the rempah. Mix well. If not cooking the mee siam immediately, you can dish this out and let it cool before storing them in tupperwares in the fridge.
  6. If cooking the mee siam immediately, proceed to add in the tau jio.
  7. Pour in the assam water (remember to use a sieve to catch the seeds).
  8. Pour in the lime juice and the sugar.
  9. Mix well, boil on high heat.
  10. Once it boils, add in the beansprouts, ku chye, tau pok (or cooked tau kwa), fish cake and prawn (or whatever you prefer in your mee siam)
  11. Add in the bee hoon and mix all the ingredients well.
  12. In a separate frying pan, cook the omelettes. Slice the omelettes into strips.
  13. Garnish the dry mee siam with the egg.
I remove the seeds from the chilli and dried chilli so that the chilli paste will be very smooth rather than full of seeds. I'm sure you don't want to be biting into chilli seeds all the time while eating the mee siam!
For chillies, just cut them open and remove the seeds.
For dried chilli, cut it into segments and scald in hot water. This is to clean the dried chilli and make it easier to blend. It also helps to remove some seeds. You will have to cut open the dried chilli to check if there are leftover seeds before blending - personally, removing the seeds of dried chilli is my most dreaded step for this dish! Wear gloves if you've got sensitive skin.


Click the link for a complete list of one-dish meals (with thumbnails) on the blog.


If you enjoyed this post, please share your thoughts in the comments or share the post with your friends by clicking on the social media buttons below. Do hop over to my Facebook page where I connect with my readers and I would love to have you following me on Pinterest, Twitter and Instagram too 🙂

This entry was posted in 1-dish meals, Noodles/ Pasta, Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  
CommentLuv badge