{"id":4773,"date":"2026-01-05T09:41:05","date_gmt":"2026-01-05T09:41:05","guid":{"rendered":"https:\/\/sslbelacan.com\/?page_id=4773"},"modified":"2026-01-05T09:45:20","modified_gmt":"2026-01-05T09:45:20","slug":"dry-mee-siam","status":"publish","type":"page","link":"https:\/\/sslbelacan.com\/cn\/dry-mee-siam\/","title":{"rendered":"Dry Mee Siam"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"4773\" class=\"elementor elementor-4773\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-70b196e e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-parent\" data-id=\"70b196e\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\" data-core-v316-plus=\"true\">\n\t\t<div class=\"elementor-element elementor-element-f77fafc e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"f77fafc\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-b88ff83 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"b88ff83\" data-element_type=\"container\" data-settings=\"{&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5b75fd3 elementor-widget elementor-widget-heading\" data-id=\"5b75fd3\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h1 class=\"elementor-heading-title elementor-size-default\">Dry Mee Siam Vermicelli Recipe<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d63c20c elementor-widget elementor-widget-image\" data-id=\"d63c20c\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=\".svg\"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block}<\/style>\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"772\" height=\"514\" src=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam.jpg\" class=\"attachment-large size-large wp-image-4769\" alt=\"\" srcset=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam.jpg 772w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam-300x200.jpg 300w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam-768x511.jpg 768w, https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam-18x12.jpg 18w\" sizes=\"(max-width: 772px) 100vw, 772px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ffdf8e5 e-flex e-con-boxed wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"ffdf8e5\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3b70648 elementor-widget elementor-widget-heading\" data-id=\"3b70648\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u8bf4\u660e\uff1a<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9e8bb9d elementor-widget elementor-widget-text-editor\" data-id=\"9e8bb9d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.17.0 - 25-10-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<div><strong>1. Prepare Ingredient A<\/strong><\/div><div>1.\u00a0 Soak the vermicelli until soft.<\/div><div>2.\u00a0 Bring a pot of water to boil to blanch the vermicelli. Cook briefly, then drain using a<\/div><div>colander. Set aside.<\/div><div>3.\u00a0 Using the same water blanch the tau pok and drain all the water by squeezing them out.<\/div><div>\u00a0<\/div><div><strong>2. Prepare the Spice Paste<\/strong><\/div><div>1.\u00a0 20 g of belacan, brush lightly with oil, and wrap in foil.<\/div><div>2.\u00a0 Heat in the air fryer for 10 minutes at 200\u00b0C (or 15 minutes at 180\u00b0C) to toast.<\/div><div>3.\u00a0 Blend all Ingredient C together into a smooth paste.<\/div><div>\u00a0<\/div><div><strong>3. Cook the Spice Paste<\/strong><\/div><div>1.\u00a0 Heat a wok with cooking oil over medium heat.<\/div><div>2.\u00a0 Add the blended spice paste and stir-fry until fragrant and the oil separates from the<\/div><div>mixture. The color should be a vibrant dark red.<\/div><div>\u00a0<\/div><div><strong>4. Assemble the Mee Siam Vermicelli<\/strong><\/div><div>1.\u00a0 Scoop about 10 tablespoons of the cooked spice paste into a separate pan or pot.<\/div><div>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.<\/div><div>\u00a0<\/div><div><strong>To Serve<\/strong><\/div><div>1.\u00a0 Place the dry mee siam vermicelli into serving bowls.<\/div><div>2.\u00a0 Top with egg omelet shredding, tau pok, prawns and chopped chives.<\/div><div>3.\u00a0 Add calamaris and extra sambal chili on top (refer to your Nasi Lemak Sambal recipe).<\/div><div>4.\u00a0 Sprinkle with chopped chili<\/div><div>\u00a0<\/div><div>Dry Mee Siam is a spicy dish with a subtle balance of sweetness and tanginess without gravy<\/div><div>unlike the nyonya version.<\/div><div>\u00a0<\/div><div>Spice paste (similar to Nyonya Mee Siam), can be made in advance in double amount and be<\/div><div>stored in the freezer for future usage. It can be stored up to three to six months.<\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-e7f264c e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no e-con e-child\" data-id=\"e7f264c\" data-element_type=\"container\" data-settings=\"{&quot;content_width&quot;:&quot;full&quot;,&quot;background_background&quot;:&quot;classic&quot;,&quot;container_type&quot;:&quot;flex&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4dad811 elementor-widget elementor-widget-heading\" data-id=\"4dad811\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u539f\u6599<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7fa8e02 elementor-widget elementor-widget-text-editor\" data-id=\"7fa8e02\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div>\u51c6\u5907\u65f6\u95f4\uff1a30\u5206\u949f<\/div><div>Cooking time : 20 minutes<\/div><div><p>Serving Size: 8 pax<\/p><\/div><div><strong>A \u2013 Vermicelli &amp; Condiments<\/strong><\/div><ul><li>A packet of rice vermicelli (bee hoon)<\/li><li><span style=\"font-size: 16px;\">2 bowl beansprouts (remove shells and roots)<\/span><\/li><li><span style=\"font-size: 16px;\">20 small tau pok (deep-fried tofu puffs), sliced into small pieces<\/span><\/li><li><span style=\"font-size: 16px;\">egg omelet (4 eggs) slices thinly<\/span><\/li><li><span style=\"font-size: 16px;\">500g medium size prawn shelled and steamed cut into halves.<\/span><\/li><li><span style=\"font-size: 16px;\">Two handful of Chinese chives (ku chai), washed and finely chopped<\/span><\/li><li><span style=\"font-size: 16px;\">8 calamaris washed and cut halves<\/span><\/li><li><span style=\"font-size: 16px;\">2-3 chili chopped<\/span><\/li><\/ul><div><strong>B \u2013 Spice Paste (to be blended)<\/strong><\/div><ul><li>8 cloves garlic, peeled<\/li><li><span style=\"font-size: 16px;\">12 shallots, peeled<\/span><\/li><li><span style=\"font-size: 16px;\">20 g belacan (shrimp paste)<\/span><\/li><li><span style=\"font-size: 16px;\">3 tablespoons dried shrimp (soaked and drained)<\/span><\/li><li><span style=\"font-size: 16px;\">3 tablespoons sambal chili paste (use Nasi Lemak sambal recipe)<\/span><\/li><li><span style=\"font-size: 16px;\">2 tablespoons fermented bean paste (taucheo)<\/span><\/li><li><span style=\"font-size: 16px;\">Add salt and sugar to taste<\/span><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>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<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-4773","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.11 (Yoast SEO v20.11) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Dry Mee Siam Recipe | SSL BELACAN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sslbelacan.com\/cn\/dry-mee-siam\/\" \/>\n<meta property=\"og:locale\" content=\"zh_CN\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dry Mee Siam\" \/>\n<meta property=\"og:description\" content=\"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\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sslbelacan.com\/cn\/dry-mee-siam\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-05T09:45:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4\" \/>\n\t<meta name=\"twitter:data1\" content=\"3 \u5206\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/sslbelacan.com\/dry-mee-siam\/\",\"url\":\"https:\/\/sslbelacan.com\/dry-mee-siam\/\",\"name\":\"Dry Mee Siam Recipe | SSL BELACAN\",\"isPartOf\":{\"@id\":\"https:\/\/sslbelacan.com\/#website\"},\"datePublished\":\"2026-01-05T09:41:05+00:00\",\"dateModified\":\"2026-01-05T09:45:20+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/sslbelacan.com\/dry-mee-siam\/#breadcrumb\"},\"inLanguage\":\"zh-Hans\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/sslbelacan.com\/dry-mee-siam\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/sslbelacan.com\/dry-mee-siam\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/sslbelacan.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Dry Mee Siam\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/sslbelacan.com\/#website\",\"url\":\"https:\/\/sslbelacan.com\/\",\"name\":\"\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/sslbelacan.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"zh-Hans\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Dry Mee Siam Recipe | SSL BELACAN","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/sslbelacan.com\/cn\/dry-mee-siam\/","og_locale":"zh_CN","og_type":"article","og_title":"Dry Mee Siam","og_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","og_url":"https:\/\/sslbelacan.com\/cn\/dry-mee-siam\/","article_modified_time":"2026-01-05T09:45:20+00:00","og_image":[{"url":"https:\/\/sslbelacan.com\/wp-content\/uploads\/2026\/01\/sslbelacan-Dry-Mee-Siam.jpg"}],"twitter_card":"summary_large_image","twitter_misc":{"\u9884\u8ba1\u9605\u8bfb\u65f6\u95f4":"3 \u5206"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/sslbelacan.com\/dry-mee-siam\/","url":"https:\/\/sslbelacan.com\/dry-mee-siam\/","name":"Dry Mee Siam Recipe | SSL BELACAN","isPartOf":{"@id":"https:\/\/sslbelacan.com\/#website"},"datePublished":"2026-01-05T09:41:05+00:00","dateModified":"2026-01-05T09:45:20+00:00","breadcrumb":{"@id":"https:\/\/sslbelacan.com\/dry-mee-siam\/#breadcrumb"},"inLanguage":"zh-Hans","potentialAction":[{"@type":"ReadAction","target":["https:\/\/sslbelacan.com\/dry-mee-siam\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/sslbelacan.com\/dry-mee-siam\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/sslbelacan.com\/"},{"@type":"ListItem","position":2,"name":"Dry Mee Siam"}]},{"@type":"WebSite","@id":"https:\/\/sslbelacan.com\/#website","url":"https:\/\/sslbelacan.com\/","name":"","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/sslbelacan.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"zh-Hans"}]}},"_links":{"self":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/comments?post=4773"}],"version-history":[{"count":8,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4773\/revisions"}],"predecessor-version":[{"id":4782,"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/pages\/4773\/revisions\/4782"}],"wp:attachment":[{"href":"https:\/\/sslbelacan.com\/cn\/wp-json\/wp\/v2\/media?parent=4773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}