Slurp up with mod-Sin chef Shen Tan’s take on the popular tangy noodle dish with California Raisins.
– Blend all the ingredients for the California Raisin Rempah together into a fine paste.
– Mix the tamarind pulp together with water and strain. Add sugar and salt and boil. Add the rempah to the tamarind mixture, followed by the coconut cream and peanuts. Bring to a boil.
– Stir fry the rice vermicelli with the bean sprouts and the gravy until dry. Garnish with tau pok, eggs, prawns, firm tofu and chives.