Kerabu Mihun - Rice noodle (beehoon) with Salad

Kerabu Mihun - Rice noodle (beehoon) with Salad

This is a simplified version of a popular Penang Peranakan dish which is also much loved by Singapore nyonyas! I have omitted the torch ginger flower (bunga kantan) which is not an easy ingredient to obtain in the West. If you can get some, then by all means use it by shredding finely 1-2 flower bud(s) and adding it with the lime juice and sambal belacan at the end of the preparation.

Ingredients
240 gm/8 oz rice noodles/beehoon
150 gms/5 oz cooked tiger prawns (easily obtainable from supermarkets) - or you can use raw prawns and boil them
6 stalks Chinese chives
1.5 cups or one Chinese ricebowl full of beansprouts
3 pieces Chinese wood ear fungus (bok yee), well soaked in warm water
10 dau limau purut
2-3 tbsp desiccated coconut
10 shallots
juice from 4-6 large limes (depending on how sour you like your salad to be)
10 red finger chillies, sliced into rings
1 slice belacan about 1 cm/ 1/2 inch thick
1/2 tsp salt or to taste
2-3 hard-boiled eggs
1 carrot, peeled and grated
1 cucumber, peeled, core removed and shredded

Procedure
Soak beehoon in boiling water. Strain when soft, and rinse with cold running water.

Slice eggs and slice prawns in half down the back,

Slice shallots lengthwise and shred lime leaves into hair like filaments (you can use scissors)

Scald beansprouts, black fungus, chives and noodles separately. Shred black fungus finely and cut chives.

Dry fry desiccated coconut over low fire, stirring all the time until golden brown and crispy to make kerisik. If you can get fresh or frozen grated coconut, use that in preference (as it is far more aromatic) but be prepared to spend quite a bit more time doing this as the fresh coconut will contain a lot more moisture than the desiccated version. Pound or grind the kerisik finely.

Roast belacan until there is a strong aroma. Allow to cool, then pound together with the red chillies to make sambal belacan.

Mix together the following: sambal belachan, lime juice, 1/2 tsp salt, shallots (and ginger flower if you can get it) to form dressing.

Put half the beehoon into a large mixing bowl. Add in dressing, lime leaves, black fungus, pounded kerisik. Add rest of noodles and mix well, ensuring that the noodles are thoroughly coated.

Put in a large serving bowl or on a serving plate. Scatter grated carrot and cucumber around the edges, and place the sliced prawns and eggs in rows across the top. Serve at room temperature.

Additional garnish ingredients can include coriander leaves and fried shallot crisps.


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