Soak and cook bee hoon according to package instructions till soft but still very springy. Do not overcook. Refresh in cold water to stop cooking. Set aside to drain.
1 kg coarse dried bee hoon (rice vermicelli)
Halve beancurd. Cut into sticks 5 mm thick. Deep-fry in hot oil over medium-high heat for 5 minutes. Reduce heat to medium-low. Continue frying till lightly golden. Transfer to plate. Divide into 2 equal portions.
960 g firm beancurd, corn oil for deep-frying
Fry coconut milk over high heat till oil separates and curds form, stirring from time to time. Reduce heat to medium. Fry till curds are medium brown, stirring more frequently now, to yield about 100 ml coconut oil and 100 g curds. Remove curds, leaving coconut oil in wok. When curds are cold, grind finely in food processor. 540 g fresh undiluted coconut milk
In coconut oil just made, stir-fry 1 portion of ground dried chillies and shallots till reddish brown and aromatic, over medium to low heat. If paste sticks to wok, drizzle with 1 tbsp water, scrape to loosen sticky bits, then continue frying. Add 2 tsp belachan powder made earlier. Stir through. Push mixture to one side.
1 portion ground dried chillies and shallots, 2 tsp belachan powder
Put 2 tsp vegetable oil in middle of the wok. Add 90 g taucheo paste. Fry till intensely aromatic, adding 1 tbsp water and scraping if it sticks. Stir taucheo and chilli paste together. Turn off heat. Leave till cool.
2 tsp corn oil, 90 g light brown taucheo (fermented soya beans paste)
Add tomato ketchup, coconut curds made earlier, and salt. Mix thoroughly. Add bee hoon and half of fried beancurd. Using hands, toss till thoroughly mixed. Taste and if necessary adjust seasoning. Cover and set aside. Refrigerate if necessary. Allow to come to room temperature before serving.
130 ml tomato ketchup, ½ tsp salt (adjust to taste – I use 1 tbsp)