• Prep Time -
  • Cook Time -
  • Serving -
  • Difficulty Normal

Recipe Ingredient

  • Sambal:
  • 2nos garlic (blended into paste)
  • 1nos onion (blended into paste)
  • 30g chili paste
  • 2/3nos ikan bilis stock cube
  • 10nos kaffir lime leaves
  • 2-3 Tbsp oil
  • Other Ingredients:
  • 40g tamarind paste
  • 200g hot water
  • 30g honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 pack beehoon or 175g
  • Fishcake or tofu (optional)


  1. Soak beehoon in water till softened.
  2. Heat up pan with 2 Tbsp of oil. Pan fry the garlic, onion and chili paste for 5-6 minutes or till fragrant.
  3. Add in the kaffir lime leaves and ikan bilis cube. Continue cooking for another 2-3 minutes
  4. In another bowl, combine the tamarind paste and hot water. Discard the seeds and incorporate the tamarind liquid into the sambal paste.
  5. Season with salt and black pepper, followed by the honey to balance the tanginess.
  6. Add in the hydrated beehoon and let it cook till the liquid dries up.
  7. Transfer over to a serving dish and add your desired topping like fried tofu or egg. Enjoy!

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