Authentic Singapore Dry Mee Siam Goreng
A popular breakfast in Singapore, dry mee siam goreng is sweet, spicy, salty, a little sour and altogether delicious! A feast for the senses but simple to make!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons dried prawns
- 20 dried chillies, cut and deseeded
- 5 oz shallots
- 0.5 oz belacan ( (14g) do not substitute with fresh prawns if you can't get taste or you'll be making a totally different dish)
- 0.7 oz candlenuts
- 0-4 fresh red chillies (The amount depends on how fertile my plant feels.)
- 5.6 oz dried bee hoon
- 1 Tablespoon tamarind (Also known as assam jawa. Substitute: 1/2 Cup tamarind juice.)
- ½ Cup Water (Mix with the tamarind above then strain- keep the tamarind water.)
- 2 Tablespoons taucheo (Can be substituted with miso or doenjang)
- 3 teaspoons white sugar ( or to taste)
- 1 teaspoon salt (or to taste Substitute: soy sauce or fish sauce. )
- 6 eggs (beaten till foamy, seasoned with salt or fish sauce, then fried into an omelette and cut into strips)
- 9 Prawns (deveined and deshelled then blanched. Substitute: sliced canned abalone, scallops etc)
- 1 oz garlic chives (cut into 3 inch strips)
- 8 slices fish cake (pan fried)
- 2 Calamansi Limes
Instructions
- 1
Put 1/3 of the rempah ingredients in the blender/ food processor or mortar and pestle. Blend/ process/ pound. If necessary, add a bit of oil to the blender/ processor to help the blending.
- 2
Once the ingredients are broken down, scrape with a spatula, then add another 1/3. Repeat the process until all the ingredients have been blended. Note: don't use a spatula that you use for baking as the belacan smell is quite noxious.
- 3
Add 1.5-2T of oil to a wok and heat it on medium-high. When hot, add the mee siam paste. (Add oil to a cold pan if you're using non-stick cookware. If you're using stainless steel, heat then pan then add the oil.) (Don't skimp on the oil as the rempah needs it, but if you've added oil when blending the rempah, use a bit less.)
- 4
Saute the spice paste till fragrant (about 5-10 minutes).
- 5
Once aromatic, add the taucheo/ miso/ doenjang and stir till well-mixed. Note: If you're planning to freeze the spice paste, stop at this step. Let it cool, portion and freeze accordingly. (You can also freeze the rempah after blending and before saute-ing, but stir-frying the rempah now saves time later!)
- 6
If you're eating the mee siam today, add ¾ of the tamarind water to the rempah in the pan, stir, then season with sugar and salt to taste. If too dry, add more tamarind juice.
- 7
Add the noodles and stir till they've absorbed the rest of the water and become fluffy.. Taste and add more salt or/and sugar if necessary
- 8
Add the prawns, garlic chives, omelette strips and whatever (cooked) ingredients you're using, give everything a mix and the noodles are good to go
- 9
Optional: give it a squeeze of calamansi juice and maybe a side of sambal if you like your spice!