2 cloves garlic (chopped) 3 tablespoons of chili paste or to taste (recipe below)
½ kg of Yellow Noodle/ Hairline Spaghetti (rinsed)
2 beancurd (cut into pieces and fry)
1 potato (boiled, peeled, and sliced)
3 squids (cut into rings) and 8 medium size prawns
A handful of bean sprouts
1 stalk of spring onion (cut into small pieces and toss in last minute))
1 red chilies and 2 green chilies (sliced for garnishing purposes)
1 lime (cut into wedges)
2 tablespoon of soy sauce
2 tablespoon of kicap lemak manis (sweet dark soya sauce)
3 tablespoon of tomato ketchup
Sugar./ajinomoto and salt to taste
Blend 15 dried red chilies in a food processor . Add some water and some oil to blend well. Heat the wok and “tumis” (stir fry) the paste until the oil separates from paste. Set aside.
Heat the wok and pour in the cooking oil. Add garlic, 4 tablespoons of chili paste, sliced potatoes, tahu goreng pieces, and squids. Stir fry until fragrant. Add yellow noodles and sauces and continue stirring. Set the noodles to the side of the wok.
Then crack the eggs with a little oil. Scramble the eggs and mix in with the noodles. Add in the beansprouts and quick stir for another 1 minute. Toss in fresh chillies and spring onion. Squeeze some lime juice over the noodles before eating.