Kerabu Meehoon [Rice Vermicelli]

My MIL loves this kind of noodles and is one of her signature dish for gatherings at home or with friends.  I always think it's too tedious to prepare but actually it is not if you prepare the ingredients separately.  The best part about this noodle is that you can prepare, mix and chill it before serving which means that no last minute work to do.  Moreover, it's healthy dish.

 

 

Here, I'm listing down the ingredients according to what can be prepared first till the last.

Ingredients

[serves 6-8]

1-2 tbsp of sambal belacan [depends on how spicy in the sambal]

50 gm dried prawns - washed, chopped and toasted/pan fried -stored in container for later use

100 gm grated white coconut - pan fried to golden, stored in container for later use - optional

200 gm prawns - blanched, shelled and sliced into halves

200 gm meehoon [rice vermicelli] - blanched in boiling water, drained and refreshed with cool boiled water, drained well in colander to cool

1 small cucumber - seeded and shredded thinly - optional

1 onion - sliced thinly

4-5 shallots - sliced thinly

5 kaffir lime leaves - sliced thinly - optional

1-2 stalks coriander leaves - finely chopped

1 piece torch ginger flower [bunga kantan] - finely chopped

50 ml calamansi lime juice [about 8 calamansi limes]

1-2 tbsp sugar to taste

1 tsp salt to taste

1. Combine together in a big mixing bowl - sambal belacan, sugar, salt and lime juice.
2. Add in onions, shallots, lime leaves, coriander leaves, torch ginger, prawns and dried prawns.  Mix well.  Taste to adjust seasoning.
3. Add in blanched meehoon in batches for easy mixing.  Toss well.
4. Serve immediately with extra sambal or store in container and chill in refrigerator.

Notes:

Can replace the above sambal belacan with this sambal paste

Blend together in a processor the following ingredients and use as required

150 gm ripe pineapple

10 red chillies

5 chilli padi

2 tsp toasted belacan 

Juice of 3 calamansi lime

3 kaffir lime leaves