Kerabu Beehoon
Tangy, salty, spicy and sweetish, with pops of umami from roasted anchovies and crunch from finely chopped aromatics, this Malaysian noodle salad is to die for
Ingredients
- 200 g rice vermicelli
Aromatics
- 6 kaffir lime leaves, centre spine removed and thinly sliced
- 1 stalk lemongrass, bottom white part only and finely minced
- 1 torch ginger flower, finely sliced
Sauce
- 6 shallots, thinly sliced
- Sambal belacan
- Soya sauce
- Lime juice
- Salt and sugar to taste
Toppings
- 1 tbsp dried shrimp, washed, pan-toasted and minced
- 1 tbsp small dried anchovies, oven-baked
- 1/2 cup freshly grated coconut, pan-toasted until brown
- 1 tbsp fried shallots
- 1 red chilly, sliced
Instructions
- Soak rice vermicelli for 20 minutes and then blanch in hot water for 1-2 minutes. Drain and set aside.
- In a small bowl, mix all sauce ingredients except shallots. Taste and adjust seasonings to your liking. Now add the shallots and mix. Keep in refrigerator for at least 15 minutes to let the flavours fully develop.
- Toss all the ingredients in a mixing bowl to combine. Dish out and serve - that's it!
Notes
- Feel free to add other greens/aromatics like mint leaves, daun selasih, bean sprouts etc. I just don't happen to like mint leaves!
- The quantities of the ingredients are as per my own personal preference. This is really one recipe where you have to adjust to your liking!