Dry mee siam recipe
Author: 
Recipe type: Mains
Serves: 4-6
 
Ingredients
  • 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
Instructions
  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.
Notes
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.
Recipe by at http://simplymommie.com/2010/01/dry-mee-siam-recipe.html