Mee Siam

I apologized for not crediting this as I can't remember which magazine I cut it out from ;-)

Ingredients:

Grind into a paste:
250 gm shallots
50 dried chillies
2 tbsps belacan

300 ml oil
3 tbsps dried shrimps, pounded
600 gm rice vermicelli, soaked till soft

Gravy:
10 tbsps preserved soya beans, minced
7 tbsps sugar
2 large onions, chopped finely
2 tbsps tamarind with 200 ml water, squeezed and strained
1.5 l water

Method:
For rice vermicelli, heat oil in wok and fry the dried shrimps and the chilli paste till fragrant. Add rice vermicelli and fry till it is evenly coated with the paste.
For gravy, mix all the ingredients in a saucepot and bring to boil. Simmer for 1/2 hr. To serve, prepare rice vermicelli in a dish. Garnish with fried bean curd cubes and chopped chives. Pour gravy over. Top with sambal chilli