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Wednesday, July 16, 2014

Kerabu Bee Hoon

A simple Nyonya rice vermicelli salad.  This should be a healthy noodles and the portion is half the portion of my other Kerabu Meehoon [here]. Here I substitute the dried prawns with fresh prawns, you can use both types according to own preference.
Recipe Source - Home Cooking Magazine July 1999 
[serves 3-4]
1 tbsp of sambal belacan [adjust - depends on how spicy in the sambal]
30 gm dried prawns - washed, chopped and toasted/pan fried -stored in container for later use
2 tbsp toasted cocount [kerisik] or 50 gm grated white coconut - pan fried to golden, stored in container for later use - optional
100 gm prawns - blanched, shelled and sliced into halves
100 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
4-5 shallots - sliced thinly
5 kaffir lime leaves - sliced thinly - optional
5-6 tbsp calamansi lime juice [about 6 calamansi limes]
1 tsp sugar to taste
1/2 tsp salt to taste
  1. Combine together in a big mixing bowl - sambal belacan, sugar, salt and lime juice.
  2. Add in  shallots, lime leaves, prawns and dried prawns [if using].  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.

I'm submitting this post to Cook Your Books Event #14 hosted by
 Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Phong Hong said...

Kimmy, I beh tahan liao! This Kerabu Bee Hoon of yours is simply delicious. Goodness, I haven't had kerabu in quite a while. Must make soon!

Kimmy said...

Hi Phong Hong, this is a small portion. I like it cos' it's appetising for this hot weather.

Veronica Ng said...

This is my kind of mihoon. Looks good taste good too. Must make this soon. Thank you Kimmy for sharing.

Luv Sweet and Savory said...

Hi Kimmy, yea agree this bee hoon tasted refreshing with calamansi lime juice, cucumber ... but .. but hor .. I have to omit these 2 star ingredients: sambal belacan & dried prawns ... cos I don't take these. Maybe i buy a bottle of Thai sweet chilli sauce to mix.

Kimmy said...

Hi Veronica, if I'm not afraid of carbo,I wouldn't mind to have a big plate. Tham Chiak but it's nice.

Kimmy said...

Hi Karen, you don't take sambal belacan and dried prawns? Maybe you can substitute them with vegetarian sambal and fried fish fillet.

Baby Sumo said...

I like eating kerabu and this sounds really appetizing and yummy.

Kimmy said...

Hi Baby Sumo, best part is, this can be prepared ahead and chill before serving.

kitchen flavours said...

Hi Kimmy,
I love eating kerabu bee hoon and have not eaten any in ages! I could easily finish off two plates! Yum!
Thanks for sharing with CYB!

Kimmy said...

Hi Joyce, sometimes we thought it's quite tedious to prepare this kerabu. Actually it is not so long as you can prepare the ingredients in stages. Me too can eat a lot of this.

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