Dry Malaysian Mee Siam (Spicy Tangy Fried Vermicelli)

*If this post sounds familiar, it's because it's an update of one of my first blog entries last year entitled Tangy Nyonya Fried Meehoon, which was essentially a (less authentic) shortcut version using shrimpy chilli oil rather than the fresh blended spice paste below. Finally got to make the proper full-blown thing, and during daylight hours so good photos could be taken, so here you go! :)

Up until the point a friend who was moving back to KL decided to leave me all her leftover jars of sauces, I had never used fermented/salted/preserved soybeans (tau cheo) as an ingredient before. I think it will be a staple in my fridge from now on because I cannot BELIEVE what an amazing flavour it lends to this quintessential Nyonya-style noodle dish.

Stir-fried and therefore not to be confused with its wet Singaporean counterpart served with gravy, dry Malaysian Mee Siam is characterised by a deliciously robust combination of sweet, sour and spicy flavours, stemming from the many different bits that go into the spice paste. To make it easier for yourself, blend/slice/soak everything you need before starting to cook so it's all ready to be tossed in quickly.

Dry Malaysian Mee Siam (Spicy Tangy Fried Vermicelli)

Serves 2-3

• Pre-preparation

Pound or blitz together to a thick paste and set aside:

2 cloves garlic

2 small Asian red shallots

6 dried chillies, soaked in hot water and deseeded

1 stalk lemongrass (white part only)

1 tsp dried shrimp paste (belacan)

1 heaped tbsp dried shrimps (heh bee)

2 tbsp fermented/preserved/salted soybeans (tau cheo)

A few candlenuts (optional)

200g dried vermicelli- submerged in hot water for a few mins, then drain and set aside.

2 eggs- either boil for 15 mins until hard-boiled then slice thinly, or whisk with a touch of salt, fry as a large omelette then shred into thin strips. Set aside as garnish later.

2 tsp tamarind juice (assam jawa)- soak some tamarind pulp in hot water and set aside to be strained into the noodles later.

• To Cook

In a large wok, fry the prepared spice paste in a bit of oil over medium-high heat until fragrant.

Add the following in order and fry briskly:

200g peeled and deveined prawns

Some sliced fishcake/chicken/pork (if desired)

1 large cube fried beancurd (tau kwa), cut into small squares

Add the following and toss with a pair of chopsticks to combine well:

Prepared vermicelli (add a little bit of water if it sticks together)

A small handful of Chinese chives (ku chye), sliced into short lengths (I didn't have any this time so I replaced it with regular English chives)

Handful of beansprouts

1 tsp sugar

Dash of white pepper

Dash of fish sauce

Prepared assam jawa- push soaked tamarind pulp through a sieve into noodles, and discard the residual pulp

A few kaffir lime leaves, finely sliced (optional- this is my own little touch)

*I omit salt as belacan and taucheo are already salty- feel free to have a taste and season further if you think it's required.

Dish up and garnish with the prepared eggs, some thinly cut red chillies for colour, some sliced spring onions/Chinese chives/coriander (for a splash of green) and half a calamansi lime (or if it's unavailable like where I live, a wedge of normal lime makes a tolerable if inferior substitute).

Serve immediately, alongside some sambal if desired.

Version 2- With the shredded omelette garnish