So I cooked this again for a party and I am pleased to find the missing factor.
Using the gadget to prepare this is a breeze and I think from now on, I can easily whipped out this for parties.
What you need:
400g bee hoon (I used chilli brand), soak with water for 10 mins.
15g dried chillies, de seed, cut, rinsed and soak
5 garlic cloves
100g shallots
20g dried shrimp, rinsed and soak
80g cooking oil
500g water
2 tbsp fermented soy bean (tau cheo)
¼ cup tamarind water (adjust to your liking)
3 tbsp soy sauce
250g bean sprout
50g fresh chives, cut small
1 egg omelette, cut into strips
1 firm bean curd, sliced into strip and pan fried
lime
fried shallots
1kg prawns, parboiled with sesame oil and salt, deveined, shelled
Method:
Minced dry chillies, garlic, shallot, dried shrimp, tau cheo in the TM bowl. 1 min/Sp 10.
Add in cooking oil and saute for 6 mins/120°C/Sp spoon.
Add in soya sauce, tamarind juice and water. Cook 5 mins/100°C/Sp 1 (at this point adjust salty level). Put a node saltier as the taste will tone down after addition of bee hoon.
Add in bee hoon and and fry 3 mins/100°C/Sp spoon.
Add in bean sprout, chives and bean curd. Stir fry for 1 min 30 sec/Varoma/Sp spoon.
Transfer to serving plate and garnish with prawns, lime, chives and shallots.
Enjoy!
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