Peranakan Dry Mee Siam local favourite boasts a unique blend of sweet, sour, savoury, spicy and tangy flavours that is sure to tantalise your taste buds and keep you coming back for seconds!
Boil some eggs (see tips). Once cooled. remove the shell and cut the eggs into slices using an egg slicer, then set aside.
Wash 150g of dried shrimp and soak in 1 rice bowl of hot water until soft. Drain dry, then blend finely. Keep the shrimp water for later use.
Put the packet of bee hoon into a large basin. Submerge it in warm water (not boiling) until soft (about 20-25 mins). Drain off the water and wash the bee hoon a few times, then pour into a colander and drain dry.
Pour the shrimp water into a measuring cup, then top up with tap water to reach 1 litre. Place the assam in a large bowl and add the shrimp water to make assam water (see tips).
Mash 5 TBsp of Tau Cheo coarsely. (unless you've bought the readily mashed up one!)
Mix 3 TBsp of water to the 5 TBsp of chilli powder and mix to form a paste.
Remove the skin from the shallots and blend them finely.
Peel the skin from the garlic and chop it finely.
Wash the chives. Cut off the end of the stalk and discard, then cut the chives into small pieces.
Cut the tau pok and tau kua into small cubes.
Slice the limes into halves.
In a wok, add 2 TBsp of oil and fry the tau kwa until golden. Transfer to a plate. In the same wok, add in the tau pok and fry for a few mins. Remove and set aside.
Add 2 TBsp of oil in the wok over medium heat, then add 1 tsp of chopped garlic and fry till aromatic. Next, add in the bean sprouts and fry for 3 mins. Remove and set aside.
Add 5 TBsp oil in the wok over medium heat, then add in the dried shrimp and fry, stirring it constantly till aromatic.
Using the spatula, push the dried shrimp to the sides of the wok, creating a space in the centre. Then add 1 Tbsp of oil to the centre.
Turn heat to medium low and add in garlic, onion, buah keras and chilli paste in the middle of the wok, and fry for about 2 mins stirring constantly to prevent the mixture from sticking to the bottom of the wok.
Mix in the dried shrimp and fry for another 1-2 mins, then add in the tau cheo to the shrimp mixture and mix well.
Next, add in the assam water, shrimp water and sugar, then stir to mix well. Once the gravy is boiling, pour in the bee hoon.
Toss the bee hoon with the gravy until well and evenly coated. Turn the fire to medium low. If the mee siam is too dry, add some water to it and mix well. Cook until the mee siam is soft enough but not disintegrated.
Lastly add in the tau pok, tau kwa and bean sprout to the mee siam and mix well.
Remove and transfer to a big serving plate. Garnish with the sliced eggs on top of the mee siam and sprinkle the chives all over the mee siam. Serve the mee siam with lime. You can also serve the mee siam with sambal prawns.
If the portion of the Mee Siam is too much for the day...