Method:
Soak beehoon in hot water for about 15-30 mins. Fry egg omelette, let it cool, later fold into half and cut into strips. Heat the pan, put in garlic oil ( or oil + garlic ), add in sambal belacan paste, put in prawns and squid, do a quick stir fry. Drain the beehoon, add in. Then put in taugeh and chinese chives, stir fry until dry and even. Deco with spring onion and red chilli.
Inspiration from http://rasamalaysia.com/mee-siam-spicy-rice-vermicelli-recipe/
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