{"id":243,"date":"2016-11-03T15:00:03","date_gmt":"2016-11-03T07:00:03","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=243"},"modified":"2018-10-22T14:55:32","modified_gmt":"2018-10-22T06:55:32","slug":"mee-siam","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/mee-siam\/","title":{"rendered":"Nonya-style Dry Mee Siam"},"content":{"rendered":"
\"Peranakan<\/div>\n
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STORY BEHIND THE RECIPE<\/span><\/h1>\n

I learnt to cook Peranakan Dry Mee Siam from a Peranakan friend who used to share her Mee Siam with me whenever we met. That was the first time\u00a0I tried the dish. It has\u00a0that unique blend of multiple flavours like sweet, salty, sour, spicy and tangy, that really whets up the\u00a0appetite, making me feel hungrier than usual.\u00a0 I’ll end up eating more than my usual one-plate portion!<\/p>\n<\/div>\n

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\"Peranakan<\/div>\n
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TRICK OF THE TRADE<\/span><\/h1>\n

I found some stalls selling Dry Mee Siam, but most of them don’t use much ingredients in their dish, with\u00a0 the bee hoon coated only with some chilli powder to make it look ‘Mee Siam’-like. Sadly, that’s not authentic at all. So it looks like you’ll have to make it yourself from scratch to get that authentic taste.<\/p>\n<\/div>\n

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The cooking time for this recipe is short but the preparation takes more time, because of the many ingredients that give the dish its\u00a0signature blend of flavours. Don’t worry, its\u00a0all worth it in the end when you end up with a delicious platter of authentic Peranakan dry mee siam. Yummy!<\/div>\n<\/div>\n
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