500g rice vermicelli (soak in boiling water for 1 minute)
500g bean sprouts
5 hard boiled eggs (shelled & quartered)
2 stalks koo chai (chives), cut into small pieces
4 pieces taupok, cut into small pieces
2 tbsp chilli paste
5 cloves garlic (minced)
250g shallots (finely sliced)
2 tbsp tau cheo ( lightly pounded)
1 tbsp blachan
3 tbsp dried prawns (soaked and pounded)
1 rice bowl cooking oil
11/2 rice bowls water
2 tsp salt
2 tsp sugar
1 tsp vetsin
1. Heat oil in wok and fry pounded dried prawns for a while then add in rest of ingredients A and fry till fragrant. Remove 3 tbsp of paste with some oil and set aside for gravy. Add in water and bring to the boil. Add in bean sprouts and fry for a while, push to one side of wok and add in rice vermicelli and seasoning ingredients and stir fry over high heat till gravy is absorbed. Reduce the heat and stir fry till rice vermicelli is slightly dry and fluffy.
Ingredients for gravy:
8 tbsp taucheo (preserved soya beans)
2 onions, slice thinly
a slice of lengkuas (crushed)
2 walnut-sized assam
8 cups water
6 tbsp sugar
3 tbsp of fried chillie paste
1. Knead assam with water and strain out the assam water. Wash taucheo and drain.
2. Boil assam water with lengkuas, sliced onion, taucheo and the 3 tbsp of fried chilli paste. Simmer for half an hour, then add pounded peanuts and salt and sugar to taste.
4. To serve – Put some rice vermicelli into a serving bowl and spoon some assam gravy over it. Garnish with sliced hard boiled eggs, some chives, taupok and lime.
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