mee siam kering - the dish that can feed a village

bring this to your next potluck gathering, it'll definitely be a crowd pleaser 🤩

whenever people ask me what my favourite dishes are growing up, my mom’s Dry Mee Siam comes instantly comes to mind.

dry mee siam is a recurring character in within the relationship between mom and I. it’s a dish I would often request for her to make, especially at my homecomings - after booking out our after my first 2 weeks of camp in NS and returning after a year of working in the States. these days, she cooks it often during the weekends and I often get awakened int the morning by the intense wafts of spicy sambal and the salty smell of dried shrimp (haebee).

for the longest time, this has been a recipe that I’ve only shared with my cookbook author friend, Pamelia Chia. however, my mom and I are glad to have this more accessible, especially to home cooks starting to explore cooking local food at home.

we have a telegram channel now! follow us for more exclusive recipes here.

@nomies.cono matter how simple the dish, mum's cooking always hits ❤🍝 thank you, Esso LPG, for sponsoring this video and for fuelling our families with safe, reliable and high-quality cooking flames. A truly trusted brand for home cooking since 1962! visit bit.ly/2024essolpgpromo for Esso LPG 'Peel a Surprize' promotion details. link in bio for the recipe! 😋 #esso #meesiam #malayfood #sgfoodie #sgfood #sambal #noodles #sg #food #foodie #fyp #foodlover

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Azfar’s Mom’s Mee Siam Kering (Dry Mee Siam)
(serves 6)

400g bee hoon (rice vermicelli), soaked in water for 30 mins
2 tsp salted taucheo
1 tbsp sweet taucheo
400g firm tofu (taukwa), diced and deep-fried
4 sprigs chives, cut to 3 inch pieces

300g shrimp or prawns, skinned and deveined
1/2 cup fried peanuts
1 cup water
2 cups oil
1 tbsp brown sugar
Salt, to taste

sambal paste:
8 shallots
4 cloves garlic
15 pcs dried chilli, deseeded
100 g dried shrimp, hydrate in hot water for > 20 mins
water, as needed

condiments:
6 calamansis, halved
1 cup sambal tumis (sambal nasi lemak)
3 boiled eggs, quartered
2 sprigs chives, cut
1/2 cup fried shallots (optional)

directions:

• blend all the sambal paste ingredients together using the least amount of water needed to make a fine paste.

• heat 1 cup oil in a hot wok until almost smoking point. saute the paste for 5-7 minutes or until the oil starts to separate.

• add sugar, sweet taucheo and salty taucheo and combine well. season lightly with salt.

• blend the fried peanuts in a blender with some water until it resembles a chunky peanut butter. add it to the sambal and stir well.

• add the shrimp and toss well until the shrimp is about half-cooked. combine the bee hoon and 1 cup water and toss well to coat. toss in the fried taukwa.

• turn the heat down to low, cover wok with a lid and allow the bee hoon soak the liquid until it gets tender, occasionally tossing it around. remove lid and toss in the garlic chives.

• stir well to combine and cook until the chives are wilted. taste the noodles and season accordingly with salt and sugar.

• to serve arrange, garnish with boiled egg, a dollop of sambal and a sprinkle of raw chives.