• Dried cuttlefish or dried squid.
  As many pieces as you like.
   
• 20 mL Lye water (Sodium Carbonate water)
   
• 1 cucumber
  Cut to matchsticks or thin slices
  
  In addition, you may decide to also add kangkong (Water Convolvulus) as another green.
  Vendors who sell Belachan Beehoon usually also sell Jiu Hu Engchai (cuttlefish and water convolvulus in a rojak paste) in which kangkong is a key ingredient. Thus, it is not unusual to see kangkong added to Belachan Beehoon.
   
• Some Bean Sprouts
   
• 1 Century Egg
   
• 2 medium Red Onions
   
• 2 - 3 cloves of garlic
   
• Tamarind water
   
• 2 tablespoons of Rojak paste
   
• 30 g dried shrimp
   
• 50 g of belachan
   
• Sugar (to taste)
   
• Chicken stock powder (to taste)
   
• Chilli powder (to taste)
   

• Wash and then soak the dried cuttlefish/squid soak them in water for an hour or two.
   
• Replace the water and then add lyewater in the ratio 1:50.
   
• Let the cuttlefish/squid sit in the alkaline water for some 24 hours in the refrigerator to rehydrate.
   
• When you are satisfied with the rehydration, pour out all the alkaline water.
  Wash the fish with fresh water several times.
  Then cover the fish with water and leave in the refrigerator.
  Change the water several times over the next day until the water and/or the fish no longer feels soapy at which time it is ready.
   
• Slice the fish into pieces and then boil them gently to just cook them.
  Set the fish aside until assembling the dish.
  
  
   
• Finely blend the washed dried shrimp, red onions and garlic into a paste.
   
• Add the paste to 1 litre of water in a saucepan.
  Heat the water to boiling temperature and then let it simmer.
   
• Toast 50 g of belachan and then add this to the saucepan.
   
• Continue the simmer for at least 30 - 60 minutes.
  This becomes the broth.
   
• Then pour the broth through a sieve to remove insolubles.
   
• Return the filtered broth to heating in a saucepan.
   
• Add tamarind water to taste.
   
• Add chilli powder to taste.
   
• Add 2 tablespoons of rojak paste.
   
• Add sugar to taste.
   
• Add chicken stock powder to taste.
   
• Adjust with other condiments as appropriate.
   
• When you are happy with the taste of the broth, set it aside.
  
  
  
   
• Rehydrate the amount of beehoon which you are going to have and then add this to your serving bowl.
   
• On top of the beehoon, place the cooked cuttlefish/squid, blanched bean sprouts, cucumber matchstick/slices, and Century Egg.
   
• Then ladle some Belachan Beehoon broth on top of the assembled ingredients.
   
• Serve hot.
  
   

 ENJOY (with nose clips if necessary)!