Rice noodles in spicy tamarind gravy recipe

Ingredients

• 30 dried chilies, cut into lengths, deseeded and soaked in water to soften
• 3 tablespoons oil
• 8 oz (250 g) dried rice vermicelli (beehoon), soaked in hot water to soften
• 2 cups (100 g) bean sprouts, rinsed, seed coats and tails removed
• 4 cakes deep-fried tofu or aburage (about 7 oz/200 g total), diced, or 2 cakes pressed tofu (10 oz/300 g), diced and pan-fried until golden brown
• 8 oz (250 g) medium fresh shrimp, boiled for 1 to 2 minutes in 3 cups (750 ml) water, drained, shelled and deveined, shrimp stock reserved
• 8 quail eggs, halved, or 2 hard-boiled eggs, shelled and cut into wedges
• 2 green onions (scallions) or garlic chives (koo chye), cut into lengths
• Sambal Belachan
• 4 small limes (limau kasturi), halved

• 8-10 shallots, peeled
• 5 tablespoons dried shrimp, soaked in water to soften
• 10 macadamia or candlenuts, roughly chopped
• 6 cloves garlic, peeled
• 1 teaspoon belachan (dried shrimp paste)
• 5 tablespoons oil
• ½ cup (75 g) unsalted peanuts, roasted and coarsely crushed
• 3 tablespoons black bean paste (tau cheo), mashed
• 6 tablespoons sugar
• 6 tablespoons tamarind pulp mashed with 1 cup (250 ml) warm water, squeezed and strained for juice
• 1 stalk lemongrass, tender inner part of bottom third only, bruised
• ½ tablespoon dark soy sauce
• 1 teaspoon salt
• 1 teaspoon pepper

1. Grind the dried chilies to a paste in a blender, transfer to a small bowl and set aside.
2. Prepare the Sauce by grinding the dried shrimp, macadamia or candlenuts, shallots, garlic and belachan in a blender, adding a little oil if necessary to keep the blades turning. Heat the oil in a wok over medium heat and and gently stir-fry the ground paste for 5 minutes. Add the peanuts, black bean paste and sugar, and stir-fry for another minute. Add the reserved shrimp stock, tamarind juice, lemongrass and soy sauce, and bring to a boil. Reduce the heat and simmer gently, uncovered, for 5 minutes. Season with salt and pepper. Remove from the heat and keep warm.
3. Heat the oil in a wok and stir-fry 3 tablespoons of the reserved chili paste for 1 minute. Then add the noodles and continue to stir-fry just long enough to coat with the paste so they take on a red color, about 1 minute.
4. To serve, divide the noodles into 4 individual bowls. Top the noodles with bean sprouts, fried tofu, shrimp and eggs. Ladle the hot Sauce over and garnish with green onions or chives. Serve with a small bowl of Sambal Belachan and lime halves on the side.