Monday, June 10, 2013

Malaysian Kerabu Beehoon

First my hubby does not like hae bee (dried prawns), secondly he does not like belachan, and thirdly he does not like prawns! So many dislikes and he frowned when he saw me busy preparing this dish with all the ingredients he does not fancy hahaha....but in the end did he eat it? YES as this rice noodle salad is so tempting and appetizing! I forced him to take a bite and thereafter he cannot stop hehehe...I've given a tub for my sister to try out and she loved it too! She planned to share with her hubby, instead she finished up the whole portion in the end >0<

quite an amount of herbs to be sliced...

dry frying kerisik ...

herbs all sliced up and pounding of the chillies...

cooking sambal prawns...

all ready to toss up!


Recipe source :

  • 150gm rice vermicelli – soak in water until soft and drain
  • 100gm beansprout
  • 12 medium prawns – shelled and deveined
  • 2 pieces firm tofu
  • 6 Kaffir Lime Leaves – finely sliced
  • 3 stalks lemongrass – bruised and finely sliced
  • 10 shallots – thinly sliced
  • 2 cloves garlic – minced
  • 2″ ginger – minced
  • 2 torch ginger flower (Bunga Kantan – finely sliced
  • ⅔ cup freshly grated coconut
  • ¼ cup dried shrimp – softened & pounded
  • 4 fresh red chili
  • 4 dried red chili
  • 1 tablespoon belacan - toasted
  • 1 -2 tbsp brown sugar (dissolved in lime juice)
  • juice of 3-5 calamansi limes
  • Pinch of salt, or to taste

  • A handful of mint leaves – finely sliced
  • A handful of chinese parsley - shredded
  • Calamansi lime – halved
  • Fried shallots (optional)
  1. Place sliced kaffir lime leaves, lemongrass, shallots, ginger and torch ginger flower in a large mixing bowl.
  2. Pound fresh chili, dried chili and with a pestle and mortar. Alternatively you can pulse the ingredients using a food processor. Pound in belacan.
  3. Bring a big pot of water to boil, blanch beansprout for 1 minute. Set aside.
  4. Using the same pot, cook rice vermicelli for 1-2 minutes until soft. Drain under cold water and set aside.
  5. Dry fry grated coconut until brown. Set aside.
  6. Pan fry tofu with 1 tablespoon oil until light brown and cut into small cubes.
  7. Heat 2 tbsp oil, fry dried prawns till fragrant. Add garlic and fry till golden brown. Add chillies and fry for 1 minute. Add prawns and fry till cooked.
  8. Add vermicelli, bean sprouts, prawn sambal, grated coconut and lime juice in the large mixing bowl and mix well to get an even colour.
  9. Garnish with tofu, mint leaves, chinese parsley and calamansi limes. 

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

1 comment:

Bakericious said...

I love bee hoon, this looks really nice and got big prawns leh hahaha...

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