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Kerabu Beehoon

This is really a no-frills dish which takes less than 30 min to prepare! But it is really complete as a meal on its own, with all the carbs, proteins and greens necessary, not to mention the piquant flavours as a bonus! Almost fat-free, it is also very healthy, not to mention a rarity in Peranakan cooking!

Ingredients

200g rice vermicelli (beehoon)
1 cup of beansprouts
1 piece of tau kwa (firm beancurd), cut into 1 cm cubes
6-8 medium prawns, peeled and halved with vein removed
4 shallots, peeled and sliced finely
1 stalk of lemongrass, lower white portion only, sliced finely
half a small cucumber, seeded and cut into matchsticks
2 red chilies, seeded and sliced finely
3-4 winged bean, sliced diagonally, finely (kacang botol)
3 hard-boiled eggs, halved
3-4 tbsp calamansi lime juice
3-4 generous tbsp sambal belacan** see above
1 tbsp sugar (to taste)
1 tsp salt (to taste)
3-4 generous tbsp kerisik (toasted grated coconut)
1-2 sprigs of coriander leaves, leaves and tender stalks only
1-2 stalks of mint leaves, leaves only
1 tbsp of oil (for pan frying tau kwa)

 

** Sambal Belacan Recipe
4-5 red chilies, cut finely
1 generous tbsp crushed toasted belacan
3-4 tbsp calamansi lime juice

Pound chilies with belacan using mortar and pestle until a fine paste is obtained.
Add lime juice and mix thoroughly.
Scoop up from mortar into a small bowl and set aside.

Method

  1. Add oil into a heated wok and pan-fry the tau kwa until all the sides are lightly brown. Drain away excess oil, dish into a plate and set aside.
  2. Soak beehoon in slightly tepid water for about 30 min or so.
  3. To cook beehoon, place soaked beehoon in a pot of boiling water for around 90s or so. Do not cook for too long or the bee hoon would become too soft and lose their springy texture.
  4. Place the cooked beehoon in a sieve or colander and cool down under running water to prevent the strands from sticking together.
  5. To the same pot of water, add beansprouts and blanch for 30s or so . Remove quickly and drain off excess water.
  6. In the same pot of water, add peel prawns and cook until they JUST turn pink and remain succulent. Remove quickly and drain off excess water.
  7. In a large mixing bowl, add cooked beehoon, cooked prawns, beansprouts, fried tau kwa, sliced lemongrass, sliced shallots, sliced kacang botol, sliced chilies, sliced cucumber, sliced bunga kantan, mint leaves, coriander leaves, kerisik.
  8. To the small bowl of sambal belacan, add sugar and adjust taste with more salt.
  9. Add calamansi lime juice to the mixture and stir slightly to dissolve the salt and sugar.
  10. Drizzle the sambal belacan dressing over the large mixing bowl containing the ingredients and toss thoroughly until all the beehoon is well coated with the dressing.
  11. Dish into a large plate and garnish with more kerisik, sliced shallots, sliced bunga kantan, mint and coriander leaves if desired.
  12. Serve with halved hard-boiled eggs on the side, together with more halved calamansi limes and sambal belacan if required.

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