Soak 1 packet of dry vermicelli in warm water for 10-15 minutes. Monitor to make sure vermicelli does not get soggy. Cut vermicelli into very short strands while it is being soaked.
Fry chilli paste blend in hot oil for about 10 mins. Chilli paste made from a blend of garlic, shallots and red chilli.
Add Beehoon Goreng powder mix (optional)
Add raw prawns for stir fry for about 5 mins
Add fish cake slices
Remove the 3/4 cooked prawns from the wok
Add in eggs
No need to stir eggs immediately, let the eggs cook slightly first
Add in boiled potato cubes
Add in pre-partially stir fried tofu cubes
Add in garlic chilli sauce
Throw in the drained beehoon
Add in tomato sauce
Add Chinese dark sauce (non sweet)
Stir and mix well
Add lemon / lime juice
Add packet chilli sauce for extra flavoring
Add bell peppers
Add kangkong vegetables
When the beehoon is almost ready, pour some oil to the edges to prevent beehoon from drying. It also gives it a glossy shine.
Fry omelette to garnish the beehoon. Slice into shreds.
The final product!
- 1 pkt beehoon
- 1 clove garlic, 5-6 shallots, 5-6 red chilli blend
- 1 Boiled potato
- 1.5 tofu, cut to cubes
- Spring onions
- Bell peppers
- Some Carrots, thin slices
- 1 tomato
- 2 eggs
- Some kangkong
- Tomato sauce
- Dark soy sauce
- Chicken rice chilli
- Lemon or lime
- Beehoon Goreng mix (optional)