Ingredients
1 packet bee hoon (soak in hot water for 1-2 mins then transferred to tap water and soak for 5 mins, drain)
500 gm taugeh
100 gm chives (gu chai)
2 big pcs taukwah (diced)
5 pcs taupok (diced)
10 tbsp cooking oil or slightly more
8 shallots pounded
2 garlics minced
Blended dry chillie (amt optional- 2 tbsp recommended)
4 tbsp salted brown beans (taucheo)
1 level tbsp sugar
2 tbsp tamarind (assam) dissolved in hot water
Prawns (boiled briefly, transfer to tap water, shell)
Prawn stock (assam and prawn stock combined approx. 1 small rice bowl)
Method
1. Prepare and stand by the bee hoon, prawns, pre-fried taukwa and taupok.
2. Heat up cooking oil in wok and fry the spices in the following order, each item frying for a minute before adding the next: shallots, garlic, chillie, taucheo, sugar
3. Add the taukwa and taupok, stirring occasionally.
4. Add half the bee hoon and toss until evenly mixed. Then add the taugeh and chives and continue frying.
5. Put in the 2nd half of the bee hoon. By now the wok is full and with the help of chopsticks keep frying with the stirrer to get everything evenly mixed up. Add the prawns.
6. Now you start introducing the assam in small amount each time while you stir. Lastly pour in all the prawn stock and give it a final toss before dishing up.