June 29, 2008

Kerabu Vermicelli (Kerabu Beehoon)

Check this out !

This will be good for all food lovers who luv Spicy, Sour,...& Smelly...erh...I meant the pungent smell from the dried shrimp paste (Belachan)

Soak the vermicelli until soft. Bring a pot of water to boil & put in the vermicelli.

Allow to boil approximately 2 minutes. Transfer to colander & rinse in running cold water to prevent from breaking. Set aside.

Shell & devein the prawn and boil to cook, set aside. Keep the water which contain the prawn stock.

Toast grated coconut until turn brown & then pound. (Kerisik)

Prepare the Sambal Belachan

Wash the fresh red chillies and pound together with the toasted belachan. Running out of time ?... blend them !

Add calamansi lime juice to taste

Slice the coriander leave, kafir lime leaves, shallot, mint leave & ginger flower (Bunga kantan)

Once all the ingredients are ready !

In a large mixing bowl, combine the vermicelli together with all the ingredients. Use chopstick to toss well and add seasoning to taste.

Add the prawn juice if it's too dry to mix.

Final touch....Garnish with mint leaves.

Serving for 4-6 person

200g Rice vermicelli
300g Prawn

100g Coriander leaves (Finely sliced)

10g Kafir lime leaves (Finely sliced)
50g Mint leaves (Finely sliced)
100g (10) Shallots (Sliced)
50g (2) Ginger flower (Finely sliced)
50g 1/2 Coconut (Grated & Toasted)
20g (10) Calamansi lime

Sambal Belachan
30g Shrimp paste (Sightly toasted)

300g Fresh red chillies

1/2 tbsp salt, to taste

1/2 tbsp sugar, to taste