This is a treasure chest of vegetables and noodles, with different shapes, colors, and textures that glisten with flavor. Ground bean sauce (tau cheong) adds depth of flavor. To make it a vegetarian main course, use vegetarian oyster sauce or soy sauce, and omit the shrimp. To give the dish a more ornate look make lengthwise grooves in carrots before slicing, creating a flower-like shape. The sambal belacan chili paste adds a third dimension to this straight forward dish. The dish often includes dried bean curd.
© 2008 Robert Danhi. All rights reserved.