Nyonya Mee Siam

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.

1.  Trim 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 3 tablespoons of the cooked spice paste into a separate pan or pot.

2.  Add the drained vermicelli and toss until evenly coated.

3.  Add the beansprouts last and continue to heat until they are just cooked.

1.  Add the chicken broth to the remaining spice paste in the wok. Stir until fully

incorporated.

2.  Add the rest of Ingredient B and season to taste. Adjust for your preferred balance of

sweet, sour, salty, and spicy.

3.  Finally, add the sliced tau pok and mix gently.

To Serve

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

2.  Top with halved boiled eggs, tau pok, prawns and chopped chives.

3.  Pour the gravy over the vermicelli.

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

Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess. It’s especially

enjoyable in hot, tropical weather as it stimulates the appetite.

Spice paste (similar to Dry 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.