干炒米暹

米粉200克
虾 200克
豆干 3片
韭菜 1杯（切1寸长）
鱼饼1大片
豆腐干2个
白糖 1汤匙
鱼露 少许
油 4汤匙
蛋4粒
酸柑适量
阿三水2杯

辣椒（全部混合一起打烂）
红辣椒 8条
葱头 6粒
蒜泥1汤匙
豆瓣酱 2汤匙

米粉用水浸软，然后沥干水份。
虾去壳和肠，用水煮熟，备用
豆腐干和鱼饼切块状，用油稍微煎至金黄色
鸡蛋煮熟去壳
烧热一个锅子，放入油，炒香辣椒糊，至表面出油，倒入阿三水，滚开后
再加入米粉翻炒均匀，加入少许鱼露和糖调味反炒至阿三水干被米粉 入味
上桌时，放入鸡蛋，虾，鱼饼和豆腐干再挤入酸柑汁，撒上韭菜即可

Bee Hoon 200 g
Shrimp 200 g
Beancurd Skin 3pcs
1 cup chives (cut 1 inch long)
1 large fish cakes
Tofu 2pcs
1 tablespoon sugar
Fish sauce 1 Tablespoon
 Oil 4 Tablespoons
 Egg 4
 Lime 6 pcs
Asum water 2 cup


Chili paste (all mixed together smashed)
 Red Chili  8 pcs
 Onion 6 pcs
  Garlic 1 tablespoon
  Bean Paste 2 tablespoons

Bee Hoon soaked with water until soft, then drain.
Peel the shrimp and remove  intestines then boil it till cook
Tofu and fish cakes cut into block, use a little oil, fry until golden brown
Cooked the eggs and remove the shell
  Heat a pan, add oil and pour in  the chili paste, pour in Asum water and then it boil
 Then add in the bee hoon and  stir fry, add a little fish sauce and sugar to taste and boil till the Asum water gets into the bee hoon and dry up
Serve it with eggs, shrimp, fish cake and tofu and then squeeze lime juice, sprinkle with chives on it