Nyonya Kerabu Beehoon

Growing up in Penang, Nyonya food is not foreign to me though I am not a nyonya myself. This Beehoon (or vermicelli) is one of the most fragrant and flavoursome one I have ever tried!

I’m not going to lie that it is quite tedious in preparing all ingredients and that some ingredients are hard to source in a foreign land. Thanks to My Blue Tea for supplying one of the key ingredients, Borneo Torch Flower (a.k.a. Bunga Kantan) that I may enjoy the fullness of taste of this dish!

Here goes the recipe and useful tips.

Useful tips

  • This dish can be served cold or warm. I prefer my food warm when freshly made. You may tweak the timing of combining all ingredients to make it a cold dish.
  • Adding condiments like crushed peanuts will enhance the crunchiness of the dish. Highly recommend!
  • I have mellowed down the spiciness of sambal. You may adjust when making yours. A tomyam version of this recipe can be made by substituting sambal with tomyam paste.

Ingredients (A)

1 tablespoon MyBlueTea kaffir lime leaves powder

3 stalks lemongrass (use the bottom white part only) 

1 red onion/ 12 shallots – thinly sliced

3 cloves garlic - minced

2 tablespoon dehydrated @MyBlueTea torch ginger flower - soak in 4 tablespoons of hot water until they are soft. Then slice them.

2/3 cup freshly grated coconut (toast)

1/4 cup dried shrimp (soak, dice and toast)

Juice of 8-10 calamansi limes/ 2 lemons

Pinch of salt to taste



Ingredients (B)

1 pack rice vermicelli

1 cup sambal 

1 tablespoon of coconut sugar (palm sugar)

12 - 14 medium or large prawns – shelled and deveined

1.5 - 2 cups water


Garnishing

A handful of mint leaves – finely sliced

Red chili peppers – sliced

Calamansi lime - halved

Roasted unsalted peanuts - coarsely ground (optional)

Fried shallots (optional)


Method

  1. Prepare ingredients (A) in a big mixing bowl
  2. Blanch rice vermicelli in water until it is soft.
  3. In a wok, add cooking oil, Sambal and coconut sugar.
  4. Insert prawns to stir fry. Fry vermicelli, add water and cover the wok for vermicelli to cook. Stir vermicelli to avoid sticking to the wok.
  5. Once vermicelli is cooked, pour the ingredients into the big mixing bowl and mix with the other ingredients.
  6. Prepare garnishing for serving. 




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