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Recipe: Kerabu Bee Hoon
Ingredients:
1/2 pack of Bee Hoon (vermicelli)
10-12 shrimps (shelled, deveined, and then boiled in hot water)
1 shallot (thinly sliced)
1 stalk of lemon grass – white part only (thinly sliced)
5 kaffir lime leaves (finely sliced)
1/2 cup of grated coconut
Blend the following in a blender:
1 teaspoon of toasted belacan (shrimp paste)
A handful of dried prawns (soaked in hot water for 10 minutes)
6 red chilies
5 teaspoon of lime juice
1 teaspoon of fish sauce
Sugar to taste
Method:
Boil the Bee Hoon in hot water, drain, and set aside. Toast the grated coconut in a wok until they turn dry and golden brown in color. Combine the toasted coconut, shallot, lemon grass, kaffir lime leaves, boiled shrimps, Bee Hoon, and the blended chili paste in a large serving plate. Toss and mix all the ingredients well. Serve cold.
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thanks for participating. do come by tomorrow for the Open House ;-)
I know what you mean. My mum used to make it at home, but now that I study in Australia, I miss it. :(
whoa, js stumbled across ur site by accident. great site u got here!
well, i like cooking too but dont archive them in my blog. i think im gonna start doing that soon. :)
Yum! Kerabu Meehoon looks good and definitely a tongue tickler.
That looks fabulous! I love your site! Also, I tagged you for the meme too.
yum, i love nonya food, and beehoon too! i think i tried this dish once in Sri Melaka restaurant. Yours look so much better, as that one was too wet.
Hello there! Nice food blog– actually it looks very professional. I’m interested to learn more Malaysian dishes from your blog.
hmmm, eventhough i’m a Malaysian but i’ve never tried it before. maybe will try to cook it one of these days
U have a beautiful blog! not to mention the nyonya type of food I love. Keep all those Northern Malaysian Food coming! Cheers!
kerabu beehoon is also one of my favourites but hard to find in KL.
funnily I will chance upon it now and then in some pub opening buffet spread !
taste a lot like dry tomyam beehoon tho, right ?
Tonixe,
Yes, you are right, it does taste a little bit like Tom Yum Beehoon. It’s one of those things that if you like it, you love it, if not, you won’t care much! :)
I just discovered your blog (via Eating Asia’s Blog Day post) and think it’s great!
Could you provide some details about the red chilies pictured above? How were they labeled in the market? What U.S.-available variety would be most Malaysian? In other words, if a Malaysian recipe calls “red chilies” in a spice paste, what should I look for in the local market?
My cell group will be making Kerabu Mee Hoon for our church’s food and fun fair this May. The recipe is different and I will try to put it up at my site when the time comes ;)
Way to go, keep it up. I’m living in Australia and am now teaching my children all the Malaysian Yummies that I know. Thanks for the Kerabu Bee Hoon. He.. another goody for my collection. Thanks again, keep the torch burning.
Stevia
I was eating my Nyoya Pong Tey for lunch while reading your Nyoya Recipes. Reading about your grandma, makes me miss my Nyoya family cooking too!
I love kerabu bee hoon. I never knew how to make them since I only buy at the stalls. Your kerabu bee hoon recipe with huge shrimp definitely looks better that wht im used too. lol.
Your kerabu bee hoon recipe sounds easy to make and looks delicious! I will to make kerabu bee hoon for buka puasa today. ;)
tis is yummy yummmss..btw do u hv the kuih talam recipe..i do really misses it in the U.K. will really be grateful for the recipe..
tq
I always refer to your blog for inspiration on Malaysian dishes and especially Nonya dishes as I was born in Penang. I recently had Kerabu Salad whilst holidaying in Langkawi and was inspired to get a more detailed recipe. I note that your recipe does not contain Bunga Kantan as my childhood memory of this dish does have this particular ingredient and also the Kerabu Salad I recently had in Langkawi also had Bunga Kantan. Can you enlighten me on this.