Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!

1. Put noodles into a metal sieve and pour in boiling water to scald. Alternately, plunge into boiling water and drain.
2. Remove beansprout ends. Wash well and drain. Scald briefly in boiling water to cook and retain crispness.
3. Fry soya bean cake till brown and cut into eight.
4. Add a little water to tamarind paste and strain for 5 tablespoonfuls juice.
5. Skin potatoes and cut into bite-size pieces.
6. Shell hard boiled egg and cut into slices or eights.
7. Soak dried chilies in warm water for 10 minutes. Drain well and pound finely. Add 2 tablespoons water and mix well. Set aside.
8. Skin shallot, slice finely and fry in oil and a little salt. When brown and transparent, remove.
9. Slice red and green chilies finely after removing seeds.

PRAWN FRITTERS

1. Shell, clean and drain prawns. Mince finely. Put into a bowl and add flour that has been sieved, and 1/2 level teaspoon baking powder.
2. Break in egg and slowly stir until egg is well mixed with flour and other ingredients.
3. Add water little by little till a batter of smooth liquid consistency is achieved.
4. Deep fry spoonfuls in hot oil. Drain and cut into bite-size pieces. Set aside.

Method :

1. Heat frying pan, add 5 tablespoon oil. Wen hot add minced garlic.
2. Stir for ten seconds, add noodles by the handful. Add beansprouts, pounded dried chilies, a tablespoon or two of tamarind juice, 1 tablespoon light soya sauce, a few drops dark soya sauce and salt and sugar to taste.
3. Quickly add prawn fritters, soya bean cake and potato slices. Stir well until cooked.
4. Remove to dish and garnish with egg slices, sliced spring onions, sliced chilies and shallots.
5. Squeeze some lime juice from lime pieces on the noodles before serving.

Note :
The addition of salt to sliced shallots when frying is to keep shallots crisp. If you want your dish to be more sour, add extra tamarind juice.