4 stalks flowering cabbage (choy sum/sawi), cut into 3cm lengths
Chilli paste (mix together):
2 tablespoons chilli powder
1 tablespoon light soy sauce
1 tablespoon squid/fish sauce
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper
150g Chinese chives, cut into 3cm lengths
2 pieces hard beancurd (tau kwa), deep fried and cut into cubes
3 red chillies, sliced
3 tablespoons shallot crisps
3 stalks spring onion, cut into 3cm lengths
2 eggs, fried into an omelette with a pinch of salt and sliced thinly
3 limes, cut into wedges
Heat the oil in a wok over a medium flame to sauté the shallots and garlic until fragrant. Add the chilli paste and fry until aromatic - about 3 minutes. Add the dried shrimps and fry for a minute before adding the bean paste and fresh prawns. Stir-fry until aromatic.
Add the rice vermicelli, flowering cabbage and seasoning ingredients. Stir-fry to mix thoroughly, about 5 minutes.
Add the chives, bean sprouts and fried beancurd and stir-fry to mix well. Turn off the flame and dish out unto a serving platter. Garnish before serving.
Note: This popular breakfast fare and anytime snack is fried in a dry style, with the chilli powder and chives lending their aromas.