Ecomely

Language

Dry Mee Siam (Mee Siam Kering): recipe illustration
Pasta & rice

Dry Mee Siam (Mee Siam Kering)

Rice vermicelli stir-fried in a sweet and tangy tamarind and sambal sauce, topped with hard-boiled egg and chives. Dry mee siam is a Peranakan and Malay speciality of Singapore, served at breakfast as well as lunch.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Soak the vermicelli in hot water for 10 minutes, then drain and set aside.
  2. Blend the shallots and garlic with a little water. Then mix the sambal, tamarind, sugar and soy sauce in a bowl.
  3. Heat the oil in a wok over medium heat and fry the shallot and garlic paste for 3 minutes, until fragrant.
  4. Add the sambal mixture and cook for 2 minutes, stirring.
  5. Add the drained vermicelli and toss for 3 to 4 minutes until they absorb the sauce.
  6. Add the bean sprouts and beaten eggs, mix until set, then plate with the hard-boiled egg wedges, chives and fried onions.

Variations and tips

Prawn version. Add a few peeled prawns to the sauce during the last 2 minutes of cooking.

More ideas

Thali1 h 10 · 4 serv. · budget-friendlyBak chor mee50 min · 4 serv.Cauliflower sambal (sambal kobis bunga)30 min · 4 serv. · budget-friendlyRiz au canard (duck rice)1 h 35 · 4 serv.Chai tow kway (carrot cake blanc)1 h 20 · 4 serv.Chapati with vegetable curry (chapati kari sayur)1 h 05 · 4 serv. · budget-friendlyChilli pan mee55 min · 4 serv.Roti john30 min · 2 serv.

Original Ecomely recipe.