Ingredients Jump to Instructions ↓

  1. 150 grammes of rice vermicelli (pre-soaked for 30 minutes till softened. Drained)

  2. 100 grammes of bean sprouts

  3. 30 grammes of dried prawns (pre-soaked for 15 minutes to semi-soften)

  4. 1 large onion (chopped)

  5. 1 tablespoon tau cheo (preserved soya beans)

  6. 2 large eggs

  7. 2 pieces of fishcake (optional. sliced) or fresh prawns (cleaned and deveined)

  8. 2 teaspoons of cili boh (chilli paste which you can buy from supermarket. Alternatively, grind / blend 4 pieces red chilli with 4 cloves garlic and 4 bulbs shallots)

  9. 2 to 3 pieces calamansi (halved)

  10. 300 ml hot water

  11. 5 tablespoons cooking oil Seasoning

  12. 2 teaspoons light soya sauce or to taste

  13. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  1. Heat oil in wok. Add onions and dried prawns. Stir till onions are translucent and dried prawns are aromatic. Push ingredients to side of wok. Add tau cheo and cili boh / mixture. Stir well for 15 seconds before pushing back the ingredients into this mixture. At this point, add fishcake or prawns. Stir fry for about 30 seconds, then push them aside. Add eggs into wok and allow to fry till almost done. Push back ingredients into the egg followed by rice vermicelli. Stir well and sprinkle water occasionally to keep it moist. Add seasoning to taste. Cook till rice vermicelli is done (soft but not mushy to bite). Dish up and serve with a squeeze of calamansi juice.


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