🤠’s EasyTang Hoon Claypot With Japanese Shrimp

A simple easy to prepare dish at home, all you need are:

Two bundles of tang hoon (mung bean vermicelli), soaked for 6 min in lukewarm water, 4 clives of garlic, smashed, two dried Shitake mushroom, 1 T of Ikan bilis, half a small cabbage, cut in strips, two bacon rashers, 2 eggs, beaten, 1 T oyster sauce, 2 T dark soy sauce,

Garnish : Japanese deep fried shrimp, chives ( optional), Ikan bilis stock cube ( optional)

Step 1. Fry bacon, garlic and Ikan bilis in a claypot. Add tang hoon, mushrooms,oyster sauce and dark soy sauce. Add 50 ml water to just cover tang hoon. Cover with pot and cook for one minute

Step 2. Add cabbage, and cook for a further 2 min with cover on. Add chives (optional)

Step 3. Fry two eggs to form an omelette. Add the tang hoon and cabbage and mix everything until tang hoon is covered with egg. Top with dried Japanese shrimp before serving.