INGREDIENTS FOR RICE VERMICELLES
600 g white fish
600g rice vermicelli (soaked in hot water for 3-5 mins)
600g bean sprouts
A
300g shallots
20-30 dried chillies (finely pounded)
1 slice blachan
B
1 tbsp salt
1tbsp sugar
1 tbsp smg
1-1/2 bowls of water.
Method:
1) Heat oil in pan and add the white fish, stir-fry and add "A". Fry till fragrant and until the oil appears. Set aside 4 to 5 tbsp of this mixture for the gravy.
2) Add "B" and bring it to boil.
3) Add rice-vermicelli and fry over high heat, then add in bean sprouts. Stir-fry till rice-vermicelli is cooked - should bed dry, fluffy, and thoroughly mixed with the ingredients.
INGREDIENTS FOR THE GRAVY
2 big onions - thickly sliced.
4-5 tbsp,preserved soya beans - finely smashed or pounded.
5-6 tbsp sugar
1 egg-sized tamarind (assam)
Method:
1) squeeze Tamarind with 1 bowl of water then boil it in a saucepan.
2) Put all the remaining ingredients and bring it to boil again and then simmer for about 20 minutes.
3) Add the 4-5 tbsp mixture (see step 1 above). Boil for another five minutes to serve hot.
INGREDIENT FOR SAMBAL
A
10 tbsp chilli paste (add 10 tbsp of chilli powder and then add 5 tbsp of water)
1/2 tbsp blachan - finely pounded
1 big onion - finely pounded
Sugar and salt to taste
1 tbsp tamarind, squeezed with 1/2 cup of water and strained.
Method:
1) Heat the oil in a pan. Add "A" and fry until fragrant.
2) Add tamarind-juice, and cook for another 3-5 minutes.
3) Add sugar and salt to taste.
TO SERVE:
1) Place rice vermicelli on serving plates
2) Garnish with wedges of hard-boiled egg, diced bean-cake, chives, lime and spring onions.
3) Add gravy and top up with sambal.