Fried Tom Yum Bee Hoon/rice vermicelli

Something light , tasty, wholesome and delish .....

300gms chicken pieces,thinly sliced

Can add prawns also if desired , about 100 grams

3 pcs firm bean curd (tau kwa),cut into cubes

2 tbsp dried prawns/udang kering (hae be)

4 tbsp oyster sauce

4 tbsp fish sauce

2 tbsp preserved soy bean paste(taucu)

Sugar to taste

Salt to taste, if desired

500gm bee hoon/rice vermicelli ,soak in water for about 20-30 mins ,drain

10 stalks chives/ku cai ,cut into 1in lengths

200gms bean sprouts

4/5 red and green bird eye chilli/chilli padi,slit in the middle

Spice paste

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 dry roasted shrimp paste,belacan

2 tbsp dried prawns ,soaked in water for 15mins and drained

3 cloves garlic

8 shallots

Garnishing

5 sprigs coriander leaves/celery leaves

3 kaffir lime leaves,daun limau purut

Some thinly sliced red chillies

Combine all the spice ingredients and blend into a paste.Set aside.

Heat a wok  with some oil, deep fry the chicken pieces, set aside. Then discard some of the oil, shallow fry  the beancurd until golden brown and dried prawns until crisp separately and  set aside.

Add more oil , then fry the spice paste until fragrant.Add oyster sauce, fish sauce,soy bean pasteand sugar to taste.Stir until well blended.Add in the drained vermicelli, and stir. Sprinkle some water. Stir fry and sprinkle water if needed so that the vermicelli  does not dry out.Add in chicken, fried beancurd, chives ,calamasi leaves, bird eye chillies and bean sprout and stir until all ingredient are well combined.Dish out. Garnish with red chillies, crisply fried dried prawns, chopped celery leaves.
Note: The spicyness of the dish depends on personal preferences