Quantities as desired
 

• Rice vermicelli (bee hoon).
   
• Tamarind juice or extract.
   
• Fresh prawns (shelled and de-veined).
   
• Egg omelette (fried thinly and sliced into ribbons).
   
• Spring onions or chives.
   
• Fried firm bean curd (sliced into small strips or cubes).
   
• Fermented salted soy bean (Taucheo).
   
• Chilli.
   
• Bean sprouts.
   
• Sugar.
  
  
  For the rempah)
  
   
• Belachan (shrimp paste; dry roasted).
• Garlic.
• Onions (preferably red).
• Dried chillis.
• Dried shrimp (previously soaked to hydrate).

• Soak the bee hoon in room temperature water for at least an hour.
  No need to cook it at this stage as this will be done later.
   
• Blend the rempah ingredients.
  Add some oil to aid the blending if necessary.
   
• Fry the rempah in a sufficient amount of oil.
  You will need some 20 minutes for this step.
  The paste will darken in colour through the fry.
   
• Now add some taucheo, and some tomato paste (use tablespoon quantities as needed).
  Taste and adjust to your liking as necessary.
   
• Follow up by adding some tamarind juice or extract, tasting as you go along to check for taste to your liking.
   
• Next, add some sugar to taste.
   
• After some further frying, add the prawns to the fry.
  Remove the prawns and set aside after they are just cooked (do not overcook them).
   
• After removal of the prawns, you can add the bee hoon.
  Mix it thoroughly with the rempah until all the bee hoon is coated with it.
  Add water as necessary to aid the cooking of the bee hoon (it will absorb water).
  Avoid using too much water - what you want is a dry dish.
   
• When the bee hoon is sufficiently cooked, add the chives or spring onions.
   
• Now you can return the prawns to the fry and mix them in.
   
• You can also add the bean curd slices (or cubes) and egg omelette to mix into the bee hoon, or you can add them on top of the noodles after plating out.
   
• Serve with calamansi or lime slices.