2 red onions, quartered
6 cloves garlic
6 dried chilies, sliced
20g dried shrimp, soaked for 10 mins
2 tbsp tauco paste, also known as fermented soybean
1 can tomato puree
3 tsp sugar
8 medium sized prawns
120 g fish cakes, sliced to ½ cm thickness
1 - 2 tsp salt
200g dried vermicelli noodles (pre-soaked in cold water for half hour)
200 g bean curd, diced and fried to golden brown
5 stalks of chives, sliced to 2cm lengths
4 Eggs, boiled and halved
1 red chili, sliced for garnish
On medium heat, sauté the paste for about 10 minutes while stirring to keep it from burning.
Add tauco paste and stir well, then add in tomato puree and sugar and continue until the oil splits, about 5 minutes.
Add prawns and fish cakes. Stir to mix. Once the prawns turn a light pink it means that it is half- cooked, then add in the pre-soaked vermicelli noodles, fried bean curd, chives, and salt. Stir gently to incorporate.