From The Straits Times    |

Serves 6

INGREDIENTS 

4 tablespoon Chilli Paste , (Gravy)
5 tablespoons Belacan, also known as Shrimp Paste , (Gravy)
2 Onions , chopped (Gravy)
5 tablespoons Tamarind , (Gravy)
8 pieces Dried Bean Curds, also known as Taopok , (Gravy)
2 Litres Water , (Gravy)
Sugar and Salt , to taste, (Gravy)
500 grams Rice Vermicelli, also known as Dry Bee Hoon
4 tablespoon Cooking Oil
6 Shallots , chopped
5 cloves Garlic , chopped
4 tablespoons Dried Shrimp , pounded
250 grams Bean Sprouts , peeled
3 tablespoons Chilli Paste
4 tablespoons Cooking Oil
1 Egg , hard boiled, cut into wedges
1 Local Lime , trim top
20 grams Fish Cake , deep-fried and sliced
Sambal Sauce , optional
20 grams Local Chives, also known as Ku Chai , freshly chopped
3 Prawns , medium size, boiled and peeled
1 piece Firm Tofu , deep fried and sliced

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1 To make the gravy: bring a 2L of water to boil, add tamarind, onions, shrimp paste, chilli paste, salt and sugar. Stir well to combine.
2 Add dried beancurd into gravy, cover the pot, lower the heat and allow it to simmer for 30 minutes.
3 In a frying pan, heat up oil to fry garlic, dried shrimps, onions and pre-soaked vermicelli.
4 Stir well before adding chilli paste and ensure vermicelli is even coated. Add bean sprouts and toss everything.
5 Transfer onto a plate and pour gravy over.
6 To serve, add beancurd, fish cakes, prawns, egg wedges, lime and chives. Sambal sauce may be added for an extra kick.

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TIPS

1. You can make prawn stock when preparing the prawns for garnish.
2. Simply peel and devein and throw the heads and the shells back in and simmer for another 20-30minutes.
3. Sift the stock to remove the shells before using.

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