400g - beehoon
1/2 tbsp - ground dried red chillies
1/4 cup - shallots
1 tbsp - fermented soy beans
2 tbsp - water
5 tbsp - oil
1/2 tsp - salt
400g - beansprouts (rinsed)
4 tbsp - water
2 tbsp - coconut cream

= GRAVY =
6 tbsp - oil
5 cups - chicken stock
1&1/2 tsp - salt
1 tbsp - tamarind pulp (soak in 1 cup water, stirred & strained)
1/2 cup - coconut cream
1/2 tsp - sugar

= SPICE PASTE =
2 tbsp - fermented soy beans
1 &1/2 cups - shallots
1 tbsp - belacan
4 - candlenuts (buah keras)
1 &1/2 tbsp - ground dried red chillies

= GARNISH =
200g - firm beancurd
6 tbsp - oil
200g - prawns
1/2 tsp - turmeric powder
2 - eggs (boiled) & quartered
6 limes (halved)

= CHILLI OIL =
1 tsp - tamarind (soaked in 2 tbsp water)
1 tbsp - ground dried chillies
1/2 cup - onions
2 tbsp - water
1/4 tsp - salt
1/2 tsp - sugar
3 tsp - oil