(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
250g rice vermicelli (soak till soft, drain off excess water)
500g bean sprouts
1 hard boiled egg (sliced)
1 tbsp fried shallot crisps
2 tbsp dried shrimps (soaked, pounded)
1 small lime/ limau kasturi
Red chilli, spring onion, mint leaves
250g rice vermicelli (soak till soft, drain off excess water)
500g bean sprouts
1 hard boiled egg (sliced)
1 tbsp fried shallot crisps
2 tbsp dried shrimps (soaked, pounded)
1 small lime/ limau kasturi
Red chilli, spring onion, mint leaves
Pounded Ingredients:
10 shallots
5 dried chillies
1 cm belachan
10 shallots
5 dried chillies
1 cm belachan
Seasoning: Mix well
1 tsp sugar
1 tsp salt
1/2 tsp chicken powder
100ml water
1 tsp sugar
1 tsp salt
1/2 tsp chicken powder
100ml water
Method:
1. Heat up 3 tbsps oil. Fry dried shrimps till aromatic. Add in pounded ingredients and fry till fragrant.
2. Add in bean sprouts, rice vermicelli and seasoning. Stir all the time till water is fully absorbed by rice vermicelli.
3. Dish up. Garnish with sliced egg, fried shallot crisps, red chilli, spring onion and mint leaves. Squeeze some lime juice before serving.
1. Heat up 3 tbsps oil. Fry dried shrimps till aromatic. Add in pounded ingredients and fry till fragrant.
2. Add in bean sprouts, rice vermicelli and seasoning. Stir all the time till water is fully absorbed by rice vermicelli.
3. Dish up. Garnish with sliced egg, fried shallot crisps, red chilli, spring onion and mint leaves. Squeeze some lime juice before serving.
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