Dry Mee Siam Vermicelli Recipe

1.  Soak the vermicelli until soft.

2.  Bring a pot of water to boil to blanch the vermicelli. Cook briefly, then drain using a

colander. Set aside.

3.  Using the same water blanch the tau pok and drain all the water by squeezing them out.

 

1.  20 g of belacan, brush lightly with oil, and wrap in foil.

2.  Heat in the air fryer for 10 minutes at 200°C (or 15 minutes at 180°C) to toast.

3.  Blend all Ingredient C together into a smooth paste.

 

1.  Heat a wok with cooking oil over medium heat.

2.  Add the blended spice paste and stir-fry until fragrant and the oil separates from the

mixture. The color should be a vibrant dark red.

 

1.  Scoop about 10 tablespoons of the cooked spice paste into a separate pan or pot.

2.  Add the drained vermicelli and tau pok, toss until all evenly coated.3.  Add the beansprouts last and heat they pan /pot until they are just cooked.

 

1.  Place the dry mee siam vermicelli into serving bowls.

2.  Top with egg omelet shredding, tau pok, prawns and chopped chives.

3.  Add calamaris and extra sambal chili on top (refer to your Nasi Lemak Sambal recipe).

4.  Sprinkle with chopped chili

 

Dry Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess without gravy

unlike the nyonya version.

 

Spice paste (similar to Nyonya Mee Siam), can be made in advance in double amount and be

stored in the freezer for future usage. It can be stored up to three to six months.