Monday 17 September 2018

Dry Mee Siam (Thermomix)

I tried out a Dry Mee Siam recipe from the Thermomix book but unfortunately, I found something missing from it.

So I cooked this again for a party and I am pleased to find the missing factor.

Using the gadget to prepare this is a breeze and I think from now on, I can easily whipped out this for parties.

What you need:

400g bee hoon (I used chilli brand), soak with water for 10 mins.
15g dried chillies, de-seed, cut, rinsed and soaked
5 garlic cloves
100g shallots
20g dried shrimp, rinsed and soaked
80g cooking oil
500g water
2 tbsp fermented soybean (tau cheo)
¼ cup tamarind water (adjust to your liking)
3 tbsp soy sauce

250g bean sprout
50g fresh chives, cut small

1 egg omelette, cut into strips
1 firm bean curd, sliced into strips and pan-fried

fried shallots

1kg prawns, parboiled with sesame oil and salt, deveined, shelled


Minced dry chillies, garlic, shallot, dried shrimp, tau cheo in the TM bowl.  1 min/Sp 10.

Add in cooking oil and saute for 6 mins/120°C/Sp spoon.

Add in soya sauce, tamarind juice and water.  Cook 5 mins/100°C/Sp 1  (at this point adjust salty level).  Put a node saltier as the taste will tone down after addition of bee hoon.

Add in bee hoon and fry 3 mins/100°C/Sp spoon.

Add in bean sprout, chives and bean curd.  Stir fry for 1 min 30 sec/Varoma/Sp spoon.

Transfer to a serving plate and garnish with prawns, lime, chives and shallots.



  1. Thanks for the recipe. Just tried it and it was a hit witg my family. I did tweak your recipe a bit by using prawn stock (made from boiling the heads and shells for 40 min) instead of just water.

    1. Glad it turned out well for you. Thanks for dropping by with your sharing. I shall try using prawn stock next round.

  2. Thanks for sharing. The taste is great.y family loves it. They give 5/5 for this recipe.

    1. Thanks for dropping by. Appreciated it that you share your liking here and glad your family loved it.


Thanks for dropping by. Thanks.