[Ingredients]
250g beehoon
1 cup water
500g fresh prawns - shelled and deveined, reserve heads and shells
100g beansprouts
1 taukwa - cut into cubes
2 taupok - cut into cubes
4 stalks chives - cut into lengths
4 hardboiled eggs
8 calamansi
[Rempah]
1/4 cup cooking oil
100g shallots - peeled
8 cloves garlic - peeled
1 stalk lemongrass - outer layers removed, white part only
15g belacan - toasted
80g dried shrimps - soaked till soft
100g dried chilli paste
100g fresh chilli paste
[Stock]
2 tbsp cooking oil
Reserved prawn heads and shells
2L ikan bilis stock
2 tbsp salted soybean paste / tau cheo
1/4 cup assam paste - 1 tbsp assam pulp to 80ml water
2 tbsp sugar
[Steps]
Blend rempah ingredients together in a food processor till smooth.
Fry rempah paste in a pan till fragrant and the colour starts to darken, set aside.
In a stock pot, add in oil and stir-fry prawn heads and shells till fragrant. Add in 2/3 of the rempah, followed by ikan bilis stock. Mix well.
Add in soybean paste, assam paste and sugar. Mix well and bring to a boil, then let simmer for 20mins.
Blanch beehoon for 1-2mins, drain and set aside, followed by beansprouts, set aside.
Remove prawn shells from stock and blanch prawns in stock for 2-3mins. Fish it our and set aside.
In a pan, add in remaining rempah with 1 cup of water and mix well. Add in blanched beehoon and stir-fry till it's well coated.
To serve, add spiced beehoon to a serving dish, then ladle stock over it. Top it off with beansprouts, taukwa, taupok, prawns, egg and chives.
Adapted from themeatmen