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Ingredients
US|METRIC
4 SERVINGS
- 300 grams chicken pieces (thinly sliced)
- prawns (Can add, also if desired, about 100 grams)
- 3 pieces bean curd (firm, tau kwa,cut into cubes)
- 2 Tbsp. dried prawns (or udang kering, hae be)
- 4 Tbsp. oyster sauce
- 4 Tbsp. fish sauce
- 2 Tbsp. soy bean (paste, preserved, taucu)
- sugar (to taste)
- salt (to taste, if desired)
- 500 grams rice vermicelli (bee hoon, soak in water for about 20-30 mins,drain)
- 10 stalks chives (ku cai,cut into 1in lengths)
- 200 grams bean sprouts
- 4 chilli (red and green bird eye, /chilli padi,slit in the middle)
- 3 Tbsp. chilli (boh or 12 dried red chillies(soak in hot water for 20mins and drain))
- 1 lemon grass
- 1 cm ginger
- 1 cm galangal (lengkuas)
- 2 tsp. shrimp paste (dry roasted, belacan)
- 2 Tbsp. dried prawns (soaked in water for 15mins and drained)
- 3 cloves garlic
- 8 shallots
- 5 sprigs coriander leaves (/celery leaves)
- 3 kaffir lime leaves (daun limau purut)
- red chillies (Some thinly sliced)
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