METHOD OF COOKING PERENCAH MEE REBUS ADAMI

1) 1 packet PERENCAH MEE REBUS ADAMI (200gm)

2) 900ml (4 1/2 cups) water.

3) 600gm fresh mee, 200gm bean sprouts, 3 cakes of bean curd fry and cut cube.

4) Fry 10 small onion (Slice) and 3 stalks spring onion shredded finely.

5) 6 boiled eggs.

6) 6 limes, 3 green chillies sliced.

INGREDIENTS

Palm Oil, Brown Sugar, Dray Prawn, Spices, Chillies, White Pepper, Onions, Starch, Salt & Flavour.

METHOD

1) Put the water and 1 packet PERENCAH MEE REBUS ADAMI(200gm) in a pot and boil for 25 mins until the gravy thicken.

2) Boil the mee and bean sprouts for 3 mins.

3) Serve hot with the gravy and the ingredients.

4) Serving for 6 persons.