Ingredients (serves 2)
° 100g rice vermicelli, cooked according to packet’s instruction
° 100g beanspouts, tailed
° 2 tablespoons carotino oil or vegetable oil
° 1 tablespoon fine salted soy bean paste
° 1 tablespoon assam/tamarind paste, knead with 3 tablespoons hot water and strained
° 2-3 beancurd puffs (optional), toasted and diced
° sugar, to taste
° salt, to taste
° 2 kalamansi limes
° 10 dried chilli, soaked and chopped
° 1 fresh red chilli (optional), seeded and chopped
° 2 lemongrass, peel off outer layers leaving tender whitish centre, cut out 5cm, chopped
° 3 slices ginger, chopped
° 2 teaspoons vegetarian belacan powder
° 1 teaspoon sugar, or to taste
° ½ teaspoon salt, or to taste
1. Grind spice paste ingredients until fine and set aside.
2. Heat oil in a wok or pot, fry the spice paste for half a minute or until fragrant. Stir in the salted soy bean paste and tamarind juice.
3. Add the beansprouts and stir fry over medium heat for 1 minute. Throw in the rice vermicelli, beancurd puffs and mix well. Add in water if need for easier tossing. Season to taste with salt and sugar.
4. Dish up, garnish with lime and serve immediately.