60 g dried mung bean vermicelli
1 1/2 cups
long grain rice
100 g dried rice vermicelli
1 cup bean sprouts, roots removed
2 potatoes, peeled and sliced
Salt to taste
1 tablespoon water
1 teaspoon cooking oil
1/2 cup peanut oil
5 onions, quartered and sliced finely
20 cloves garlic, sliced finely
3 red chilies, seeded and sliced
3/4 cup dried shrimps, ground to a powder
1/2 cup fish sauce
3/4 cup tamarind concentrate
3 tablespoons chili powder
Add salt to 2 large pots to make a mildly
salted water and bring to the boil. Add the long grain rice in one of
the pot and cook for about 12 minutes or until soft. Drain, rinse and
set aside. Add the eggs noodles to the other pot and cook for a few
minutes until the noodles are tender. Transfer the egg noodles to a
colander, rinse under running water and set aside.
vermicelli in 2 separate heatproof bowls and pour in with boiling water.
Leave to soften for about 1-2 minutes. Rinse the vermicelli under cold
water and drain.
heatproof bowl, place the bean sprouts and cover with boiling water for
about 30 seconds before rinsing under cold water and drain. Heat up a
pot with boiling water to cook the potato until tender, drain and rinse
under running cold water and set aside. Beat the eggs with salt and
water. Heat up a wok with oil and fry the egg over moderately low heat
to make omelets. Ensure both sides are cooked. Remove the omelets from
the wok and cut into thin strips after it has cooled.
Heat a large
wok with the peanut oil. Saute the garlic, onion and chili separately
over a moderately high heat, add oil if necessary. Arrange the different
noodles, rice, potato and bean sprouts on a large serving dish while in
separate small dishes, place the omelets strips, chili, onion, dried
shrimp, fish sauce, garlic, tamarind and chili powder. This is to allow
the diners to serve themselves with the ingredients and garnishes.