SINGAPOREAN MEE SIAMSINGAPOREAN SPICY VERMICELLI NOODLES 5 servings

Ingredients

• 1 lb dried vermicelli/bee hoon (soak in cold water for 20 minutes and drain)
• 5 oz (150 g) bean sprouts
• 1 medium size onions (peeled)
• 4 cloves garlic (peeled)
• 3 tbsp of chili powder
• Salt to taste
• 1 medium size onion (peeled)
• 5 cloves garlic (peeled)
• 3.5 oz (100 g) chopped peanuts
• 1 cup of ground fermented beans/tau cheo
• 2 cups of water
• 1 stalk of lemon grass
• 7 oz (200 g) dried red chili (soaked in water until soft and ground to paste with a bit of water)
• About 4 tbsp of tamarind (mix with ½ cup of warm water to extract the juice)
• 10-15 stalks of chives (cut into 2-inch strips)
• 15-20 cooked shrimp (sliced in half)
• 3 hard-boiled eggs ( sliced)
• Kalamansi (if you can’t find it, you can use fresh lime)
• 4 jalapeno peppers (sliced into rings) – optional

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