Preparation ingredients
1 packet of Hai's Instant Mee Siam Paste
250g rice vermicelli (soak in water to soften)
100g bean sprouts
1 small stalk chives
100g tamarind paste
4 hard-boiled eggs
4 pcs bean curd puff
100g sugar
700ml water

Preparation method
Deshell the eggs
Cut beancurd puffs into small cubes
Cut chives into small sections
Add tamarind paste to 300ml of water and remove the seeds and fibres

Cooking Steps
Stir-fry half a packet of Hai’s Instant Mee Siam Paste with 1 tbsp of oil until fragrant.
Add rice vermicelli, bean sprouts and stir fry. Once ready set aside.
Add the other half packet of Hai’s Instant Mee Siam Paste into 700ml of boiling water.
Add tamarind juice and sugar.
Simmer for 10 mins and it is ready to serve