| | Water for scalding vermicelli |
| 1 | pk | Coarse rice vermicelli (or subst, Angelhair pasta) |
| 250 | g | Beansprouts |
| 100 | g | Chinese chives |
| 500 | g | Small prawns |
| 2 | c | Fried tofu (about 2 cups, cut into short strips of 1x2x1/2cm) |
| 5 | tb | Oil |
| 1 | lg | Onion, sliced |
| 250 | ml | Water |
| 2 | tb | Tamarind powder |
| 4 | | Hardboiled eggs, sliced |
| | REMPAH |
| 5 | tb | Dried prawns (pounded separately) |
| 5 | lg | Onions |
| 4 | | Cloves garlic |
| 6 | | Candlenuts (or subst, Macadamia nuts) |
| 20 | | Dried chillies |
| 2 | tb | Belacan (prawn paste) |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| | GRAVY |
| 2 | l | Water |
| 4 | tb | Tamarind powder |
| 3 | tb | Fried rempah (see method) |
| 2 | tb | Preserved, fermented soy beans, mashed a little |
| 2 | ts | Sugar |
| 1/4 | | Coconut, grated |
| 150 | ml | Water |
