bee hoon siam

400g rice vermicelli (mee hoon), soaked in water till soft
Mee Hoon Siam 3 cloves garlic, chopped
10tbsp Sweet Sambal tumis ( recipe here, please adjust the amount of sambal to suite your spicy preference)
30g dried shrimps, soaked in water for 5mins, chopped
1 and 1/4cup water
salt and fish sauce to taste

bean sprouts, blanch in hot water
2 eggs, fried and shredded
5 fish cakes, slices
8 shallots (refer crispy shallot recipe here)
2 sprigs spring onion, chopped
Limau kasturi (small limes)

1. Heat oil in a wok, fry shallots till golden brown, dish out and set aside.

2. Use the remaining oil, add in chopped garlic and chopped dried shrimps, sauté till aroma.

3. Add in sweet sambal tumis and stir fry for 1min, season with sugar and salt.

4. Remove some sambal for garnishing later and remain about 3tbsp in the wok.

5. Add in mee hoon and water, stir fry till cook, season with salt and fish sauce.

6. To serve- garnish bean sprouts, shredded egg, fish cake slices, fried shallots and spring onions on top of Mee Hoon Siam..enjoy by sprinkle Kasturi lime juices and dried shrimps sweet sambal.