Recipes - Malaysian & Singaporean

Kerabu Bee Hoon (Vermicelli Salad)
Kerabu-Bee-Hoon


Kerabu bee hoon is a popular Peranakan Nyonya dish that is tossed with sambal belachan, calamansi lime juice and caster sugar. It is a vibrant dish a touch of mix of sour, sweet and spicy flavourful ingredients. This light and flavourful dish can be eaten anytime of the day – for breakfast, lunch, dinner or even tea time.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Malaysian & Singaporean









Ingredients:

For Dressing

3 tbsp sambal belachan
1 heaped tbsp caster sugar
6 tbsp calamansi lime juice
2 tbsp light soy sauce
½ tsp salt
* Mix all ingredients together in a bowl until the sugar dissolves and set aside.

Other Ingredients

300g vermicelli
150g medium size prawns
60g shallots (sliced thinly then loosened to rings)
2 tbsp toasted groundnuts (coarsely chopped)
2 tbsp kerisik (toasted grated coconut)
5 sprigs fresh coriander. Only the stalk is used and these should be cut into 2.5cm strips. Tear the strips halfway and place it in cold water, this curls the strips and makes a nice little garnish.




Steps:
  1. Prepare vermicelli as per instructions on package. Ensure that vermicelli is not overcooked, then refresh in cold water, drain and set aside.
  2. Steam the prawns with their shells on for 10 mins until cooked and then peel off the shells. This helps as the prawns will not shrink.
  3. In a big bowl, mix the shallots with the dressing and add in the vermicelli. When evenly mixed, add in prawns, half of the toasted groundnuts and kerisik.
  4. Garnish with the remaining toasted groundnuts, coconut and curled coriander sprigs.

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Kerabu Bee Hoon (Vermicelli Salad)

Kerabu Bee Hoon (Vermicelli Salad)

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Kerabu bee hoon is a popular Peranakan Nyonya dish that is tossed with sambal belachan, calamansi lime juice and caster sugar. It is a vibrant dish a touch of mix of sour, sweet and spicy flavourful ingredients. This light and flavourful dish can be eaten anytime of the day – for breakfast, lunch, dinner or even tea time.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Side
Cook Method: Steam
Cuisine: Malaysian & Singaporean
Ingredients

For Dressing

3 tbsp sambal belachan
1 heaped tbsp caster sugar
6 tbsp calamansi lime juice
2 tbsp light soy sauce
½ tsp salt
* Mix all ingredients together in a bowl until the sugar dissolves and set aside.

Other Ingredients

300g vermicelli
150g medium size prawns
60g shallots (sliced thinly then loosened to rings)
2 tbsp toasted groundnuts (coarsely chopped)
2 tbsp kerisik (toasted grated coconut)
5 sprigs fresh coriander. Only the stalk is used and these should be cut into 2.5cm strips. Tear the strips halfway and place it in cold water, this curls the strips and makes a nice little garnish.

Instructions
  1. Prepare vermicelli as per instructions on package. Ensure that vermicelli is not overcooked, then refresh in cold water, drain and set aside.
  2. Steam the prawns with their shells on for 10 mins until cooked and then peel off the shells. This helps as the prawns will not shrink.
  3. In a big bowl, mix the shallots with the dressing and add in the vermicelli. When evenly mixed, add in prawns, half of the toasted groundnuts and kerisik.
  4. Garnish with the remaining toasted groundnuts, coconut and curled coriander sprigs.

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