Ingredient :
- 250 g Vermicelli
- 250 g Bean Sprout
- 3 eggs
- a few dashes white pepper
- 4 tablespoon cooking oil
Ingredient : Seasoning
- 1-2 tablespoon Dark Soy Sauce
- 3 tablespoon Light Soy Sauce
- 1 tbsp chicken granules powder
- 1/2 teaspoon salt
- 1 1/2 tablespoon sugar
- 5 tablespoon plain water
Direction
- Soak Vermicelli for 30 minutes until soften.
- Boil a pot of boiling water. When water boil switch off the heat and pour in Vermicelli
- Dip a few times and drain away excessive water.
- Carefully loosen Vermicelli apart so they don't get entangle and set aside.
- Beat 3 eggs add 1 tbsp of seasoning mixture with few dashes white pepper powder.
- Heat up a wok and add in cooking oil.
- Add in eggs mixture and stir fry eggs, add in vermicelli, seasoning. Stir fry.
- Add in 2 dessert spoon dry prawn sambal.
- Add in bean sprout. Stir until evenly spread and combine.
- Time to taste and ajust sweet and sour according to own preference.
- Dish to serve.
- 200 grams chili paste
- 3 cm lemongrass (Using Upper white portion )
- 10 shallots
- 5 garlic
- 3 tablespoon dry prawns
- 3 cm shrimp paste
- 100 -150 ml water
- 1 tablespoon tamarind paste
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon chicken granules
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon dark soy sauce
- 1/2 cups cooking oil
- Heat oil in wok, add the blended paste and chili paste.
- Stir occasionally to prevent burn.
- Add tamarind, sugar, salt and chicken granules.
- (adjust taste as your preference if you wish) Stir fry until oil separates.
- Dish up. Allow it to cool before keeping in a air tight container
