200gm suun/glass vermicelli
100gm dried beancurd sheets
50gm French beans or long beans
1 pc fried beancurd/tauhu goreng
1 tbsp dried prawns(soak in water )
2 nips garlic
1 tbsp dark soy sauce
1 tbsp light soy sauce(salty)
1 tbsp chili paste
¾ tbsp sugar
Salt to taste
The dried beancurd sheets and suun
Soak glass vermicelli and dried beancurd(break into smaller parts) in a bowl with water.
Squeeze the dried prawns after 15mins and pound it coarsely.
Cut French beans diagnolly in a few parts.Cut in cubes the fried beancurd.
Chop shallots and garlic.
Saute the garlic and shallots in a bit of oil.Once aromatic add in dried prawns and chilli paste , cook further.Add in French beans ,beancurd and the soaked beancurd(squeezed out from the water).Add in both the sauces and seasonings.Saute until all ingredients have soften.Finally add in suun.Suun cooks faster and tend to stick on the wok so make sure there is enough fluid in the wok.If dish too dry sprinkle some water.Cook until the dish is slightly dry. Close fire.Serve with rice.
Note: You can replace dried prawns with fresh prawns or chicken pieces.
Can omit dried prawns if want it to be vegetarian.
Reposting some old recipes for certain events...
I am submitting Abuk-abuk and Sweet Rose Delight for Cooking with Seeds-Sago Eventstarted by Priya easy n tasty recipes and at present hosted byKitchen Samraj.