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Fried Tom Yum Bee Hoon/Rice Vermicelli

yield: 4 total time: 60 minutes
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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
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