{"version":"1.0","provider_name":"","provider_url":"https:\/\/sslbelacan.com\/cn","title":"Dry Mee Siam","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"FaDmrnsfDJ\"><a href=\"https:\/\/sslbelacan.com\/cn\/dry-mee-siam\/\">Dry Mee Siam<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/sslbelacan.com\/cn\/dry-mee-siam\/embed\/#?secret=FaDmrnsfDJ\" width=\"600\" height=\"338\" title=\"\u300a Dry Mee Siam \u300b\u2014\" data-secret=\"FaDmrnsfDJ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>","description":"Dry Mee Siam Vermicelli Recipe Instruction 1. Prepare Ingredient A1.\u00a0 Soak the vermicelli until soft.2.\u00a0 Bring a pot of water to boil to blanch the vermicelli. Cook briefly, then drain using acolander. Set aside.3.\u00a0 Using the same water blanch the tau pok and drain all the water by squeezing them out.\u00a02. Prepare the Spice Paste1.\u00a0 20 g of belacan, brush lightly with oil, and wrap in foil.2.\u00a0 Heat in the air fryer for 10 minutes at 200\u00b0C (or 15 minutes at 180\u00b0C) to toast.3.\u00a0 Blend all Ingredient C together into a smooth paste.\u00a03. Cook the Spice Paste1.\u00a0 Heat a wok with cooking oil over medium heat.2.\u00a0 Add the blended spice paste and stir-fry until fragrant and the oil separates from themixture. The color should be a vibrant dark red.\u00a04. Assemble the Mee Siam Vermicelli1.\u00a0 Scoop about 10 tablespoons of the cooked spice paste into a separate pan or pot.2.\u00a0 Add the drained vermicelli and tau pok, toss until all evenly coated.3.\u00a0 Add the beansprouts last and heat they pan \/pot until they are just cooked.\u00a0To Serve1.\u00a0 Place the dry mee siam vermicelli into serving bowls.2.\u00a0 Top with egg omelet shredding, tau pok, prawns and chopped chives.3.\u00a0 Add calamaris and extra sambal chili on top (refer to your Nasi Lemak Sambal recipe).4.\u00a0 Sprinkle with chopped chili\u00a0Dry Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess without gravyunlike the nyonya version.\u00a0Spice paste (similar to Nyonya Mee Siam), can be made in advance in double amount and bestored in the freezer for future usage. It can be stored up to three to six months. Ingredients Preparation time: 30 minutesCooking time : 20 minutes Serving Size: 8 pax A \u2013 Vermicelli &amp; Condiments A packet of rice vermicelli (bee hoon) 2 bowl beansprouts (remove shells and roots) 20 small tau pok (deep-fried tofu puffs), sliced into small pieces egg omelet (4 eggs) slices thinly 500g medium size prawn shelled and steamed cut into halves. Two handful of Chinese chives (ku chai), washed and finely chopped 8 calamaris washed and cut halves 2-3 chili chopped B \u2013 Spice Paste (to be blended) 8 cloves garlic, peeled 12 shallots, peeled 20 g belacan (shrimp paste) 3 tablespoons dried shrimp (soaked and drained) 3 tablespoons sambal chili paste (use Nasi Lemak sambal recipe) 2 tablespoons fermented bean paste (taucheo) Add salt and sugar to taste","thumbnail_url":"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam.jpg"}