Ingredients:

300 gm beehoon

soaked and drain

3 tablespoon grated coconut

pan-fried to make kerisik

100 gm beansprouts

tailed

1/2 small carrot

shredded

2 pieces wood fungus

soaked and scald before shredding

10 每15 chilly padi

washed and sliced finely

1 stalk coriander

washed and sliced finely

10 pieces daun limau purut

washed and sliced finely

1/2 stalk bunga kantan

washed and sliced finely

small spray of mint leaves

washed

6 lime or 15 limau kasturi

juiced

2 tablespoon vegetarian oyster sauce

salt and sugar to taste

Method:

1.     Boil water in a pot or kuali.

2.     Scald the bean sprouts quickly. Drain and cool

3.     Bring the water to boil again, then put in the beehoon and cook
        for a while. Remove, drain and cool.

4.     Put the all the ingredients into a salad bowl. Toss well and
        season to taste.

5.     Garnish with mint and kerisek.