Friday, 7 December 2012

Kerabu Mee Hoon (Rice Vermicelli)

Kerabu Mee Hoon

1/2 pack of meehoon (rice vermicelli)
1/2 bowl fresh prawn (peeled and deveined)
2 onions - sliced thinly
2 garlic - chopped
1/2" ginger - thinly sliced
3 pcs kafir leaves - sliced thinly
1 lemongrass - sliced thinly
2 sprig kesum leaves - chopped
2 sprig mint leaves - chopped
1 ginger flower (kantan) - thinly sliced
1 tomato - sliced
1/2 cup roasted ground peanut - coarsely pounded

Chili Paste (blend all)
2 tbsp dried prawns - soaked with hot water and drain
5 pcs red chili
1 tsp roasted shrimp paste (belacan)
1 tbsp fish sauce
3 tbsp lime juice
1 tsp sugar

1. Boil water in a pot and blanched the mee hoon until cook. Drain and set aside
2. Boil prawn until cooked, removed and set aside. Fry the dried shrimp without oil and set aside
3. In a big bowl, add chili paste,with all other ingredients plus mee hoon and shrimp. Toss and mixed all the ingredients thoroughly.
5. Keep in the fridge. Served when its cold. Enjoy!!

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