150g brown rice vermicelli, soak
5 tofu puffs, cut into strips
1 bowl bean sprouts, blanched
1 onion, chopped
4 tbsp sugar
1 tbsp assam sauce
185g instant Mee Siam paste
10 stalks of chives, cut into 2cm length
2 limes cut into half
1. Heat up a some oil in the pot, add in chopped onion, stir-fried till fragrant .
Pour in the instant Mee Siam paste, sugar and water.
2. When the gravy is about to boil, add the assam paste and vermicelli, and let the vermicelli soaks up all the gravy. Turn off the heat.
3. When done, about 5 min later, stir in the bean sprouts and chives. Squeeze the lime juice over.
4. Garnish with hard boiled egg and serve warm :)
|Cook the hard boil eggs in a rice|
cooker. Add 1/2 cup of
water, and cook in normal
rice cooking mode.