Dry Mee Siam 干炒米暹 How to cook bee hoon w/o breaking • Mee Siam Goreng • Bihun / Noodle Stir Fry

By Spice N' Pans · 45 min

Ingredients

Instructions

1. Soak the dried shrimp in 125ml water, rehydrate and deseed the dried chillies, and dry-fry the belacan in a pan until it crumbles.
2. Blend the shallots, garlic, chillies, soaked dried shrimp and belacan into a rempah paste.
3. Fry the rempah in cooking oil, then add the tau cheo and tomato paste and stir until fragrant.
4. Add the tamarind water (50g tamarind paste to 1 cup hot water, strained) and sugar, and simmer until the gravy thickens.
5. Add the prawns and cook until they turn pink.
6. Add the vermicelli, soaked for 1 hour in room temperature water, with a little water, and toss gently so the strands do not break.
7. Add the chives and calamansi juice (from 5 calamansi), toss to combine, and cook until the noodles are heated through.
8. Top with the fried egg strips and firm beancurd as condiments, if using.

Summarized from Spice N' Pans's video. Watch it for the details.

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