Ingredients
- 400 g mee hoon (rice vermicelli)
- 20 g dried chillies
- 5 garlic cloves
- 100 g shallots
- 20 g dried shrimp
- 80 g cooking oil
- 500 g water
- 70 g light soy sauce
- 2 tbsp fermented soybean paste
- 250 g fresh mung bean sprouts (taugeh)
- 50 g fresh chives
- 1 egg omelette
- 1 firm bean curd
- 1 fresh red chilli
- 3 calamansi limes
- 2 tbsp deep fried shallots
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