Auntie Rasmidah's mee siam kering (dry mee siam)

#Auntiecookalong on IGTV

Auntie Rasmidah’s Mee Siam Kering (Dry Mee Siam)
(Watch the IGTV video here)
Serves 6 

Prep in advance:
400g dried beehoon
15 pcs dried chilli, seeded
400g firm tofu (taukwa), diced into 1cm x 2cm cubes
50 g peanuts (with skin)
1.5 cups oil  

Soak beehoon in cold water for at least 30 minutes to hydrate. Soak dried chillies in boiling water to hydrate. Soak the diced taukwa in 2 cups water + 1.5 tbs salt. Deep fry peanuts in the oil and cool down. Reuse this oil to fry the tofu. Drain on paper towels.  

Rempah:
8 shallots
6 cloves garlic
Prepped dried chillies (see above)
20 g dried shrimp, soaked until soft
Water, as needed 

1. Blend the ingredients to make a rempah.

For the meesiam:
½ cup oil
Rempah (see above)
Prepped peanuts (see above)
300g shrimp or prawns, deshelled and deveined
Prepped tofu (see above)
200g fried fishcake, sliced thinly
2 tsp salted taucheo
1 tbsp sweet taucheo (Sweet taucheo may be hard to find, even in Singapore. If not available, substitute with a mixture 2 tsp salted taucheo and 1 tbsp sugar)
1 tbsp brown sugar
Salt, to taste
Prepped beehoon (see above)
10 stalks garlic chive (koo chye), cut 2 inches
Sambal
2 eggs, hardboiled & peeled 

1. Fry the rempah in oil until the oil splits (pecah minyak)
2. Blend the peanuts with water and add it to the rempah. It should look like a gravy.
3. Continue cooking it until you can smell the aroma
4. Add the prawns and stir until it is half-cooked.
5. Add 500ml water, fried tofu, fishcake and taucheo. It should look like a broth.
6. Bring to a boil and taste – adjust seasoning with salt and sugar.
7. Add beehoon and toss to coat. Cook until the beehoon is tender.
8. Turn off the heat and add garlic chives.
9. Serve with sambal and eggs.