Assam BeeHoon/Vermicelli - Penang, Malaysia

This recipe if from my Ah Mah in Penang. She is a good cook and very good in cooking authentic nyonya food. I have decided to let my girls try some spicy food from Malaysia. Though they don't really like it, my husband and I enjoyed it. 

Ingredients (3 persons):

1. Chili boh (from Penang) / instant chili paste 

2. Lime juice / lemon juice

3. Bean sprout

4. Prawn

5. Bean curd 'tau kua'

6. Shallot

7. Spring onion

8. Sugar, salt, light soya sauce

9. 3 eggs (number of eggs depends on number of pax n beehoon quantity)

10. Minced garlic

Method:

A. Slice and fried tau kua. Cut 'tau kua' into small cubes (square) and set aside.

B. Slice shallot and fried until golden brown. Set aside. 

C. Mixed item 1, 2 and 8 together. If you like sourish taste, add vinegar.

D. Heat up the frying pan with cooking oil. Stir fried minced garlic and prawn.

E. Add beehoon n item C. Toss everything evenly.

F. Add bean sprout and toss evenly.

G. Add beaten egg and mix evenly.

H. Add tau kua and spring onion and toss evenly.

I. Last add fried shallot. Served.

Back in Malaysia, we like use this BeeHoon brand : Errawan (5 elephant head on the packaging). In Singapore, we use any brand and it turns out fine. This dish need a lot of patience because it takes strength to toss the beehoon. ^^. Happy trying.