Fried Tom Yum Bee Hoon/Rice Vermicelli

Ingredients

• 2/3 pound chicken pieces thinly sliced
• prawns Can add, also if desired, about 100 grams
• 3 pieces bean curd firm, tau kwa,cut into cubes
• 2 tablespoons dried prawns or udang kering, hae be
• 4 tablespoons oyster sauce
• 4 tablespoons fish sauce
• 2 tablespoons soy bean paste, preserved, taucu
• sugar to taste
• salt to taste, if desired
• 1 1/8 pounds rice vermicelli bee hoon, soak in water for about 20-30 mins,drain
• 10 stalks chives ku cai,cut into 1in lengths
• 7 ounces bean sprouts
• 4 chilli red and green bird eye, /chilli padi,slit in the middle
• 3 tablespoons chilli boh or 12 dried red chillies(soak in hot water for 20mins and drain)
• 1 lemon grass
• 3/8 inch ginger
• 3/8 inch galangal lengkuas
• 2 teaspoons shrimp paste dry roasted, belacan
• 2 tablespoons dried prawns soaked in water for 15mins and drained
• 3 cloves garlic
• 8 shallots
• 5 sprigs coriander leaves /celery leaves
• 3 kaffir lime leaves daun limau purut
• red chillies Some thinly sliced