Here's how it done...
Prepare mixture A and set aside..
Cut & Blend:
3 Cloves garlic
6 Dried chilli
1 tablespoon shrimp paste (Belacan)
6 candle nuts
Prepare mixture B and set aside
4 heaped tablespoon of preserved yellow beans (Tau Cheo)
1.5 tablespoon of Palm sugar (Gula Merah)
1/2 teaspoon of salt (Do not add more than this coz Tau Cheo is already salty)
Cook mixture A in 5 tablespoons of olive oil until fragrant then add mixture B
Add 1 litre of water
Simmer for 30 minutes under slow heat.
Blanch vermicelli in boiling water for 30 seconds
Heat 4 tablespoon of olive oil
Stir fry 1 clove of garlic, 3 tablespoon of pounded dried shrimp, 2 tablespoon of chilli paste & 1 tablespoon of tomato paste. Add the vermicelli & cook lightly.
Serve piping hot.
As you like, garnish with:
Potato Cake (Bergedil)
Chopped Spring onion & coriander leaves
Blanced bean sprout
Diced fried bean curd