Updated: Mar 30, 2022
Rice Vermicelli Salad - UMAMI is the buzzzzzword!
The must-have ingredients for this dish "Kerabu Bee Hoon" are the Borneo Pink Torch Ginger and Kaffir Lime Leaves.
Jump to the Kerabu Bee Hoon recipe by Amazing Grace, @grazia.lim
Kerabu = a spicy, sweet and sour salad.
Beehoon = rice vermicelli
Nyonya or Peranakan represent a certain culture and cooking style bearing the influence of Chinese and Malay cultures in areas of what is now Malaysia and Singapore.
Kerabu Beehoon is an extremely vibrant Nyonya dish consisting of rice vermicelli tossed with sambal belacan, calamansi juice and lots of herbs.
Kaffir lime leaves, lemongrass, shallots, garlic, Pink Torch Ginger flower, and mint leaves are mixed together with springy rice noodles, then tossed with spicy chili sambal and zesty calamansi lime. This colourful Kerabu Noodle truly represents the heart of Malaysian cuisine as well as the diverse cultures of the Peranakans of Penang Island.
Kerabu Beehoon Recipe (Serves 4)
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
Soak dried slices of Torch Ginger in warm water to rehydrate it.
1 spoonful will rehydrate up to 3 spoonfuls
For the Kerabu Bee Hoon Vegetarian version, please replace prawns with tofu and soy sauce for dried shrimp or Vegetarian dried “shrimp” or diced vegetarian ham
or Vegetarian Belacan (shrimp paste)
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 cups water
A handful of mint leaves, finely sliced
Red chili peppers
Sliced Calamansi lime
Halved-Roasted unsalted peanuts coarsely ground (optional)
Fried shallots (optional)
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 garnish for serving.
"Even though preparation takes a while (lots of herbs to chop) it’s worth the effort. The flavours literally dance on my tongue (and continue to do so long after I’m finished), leaving me sated and wishing I had made more"
This light & flavourful dish can be eaten at anytime of the day – be it breakfast, lunch, dinner or even teatime.
Now complete the meal with some refreshing Royal Blue Tea.
Another amazing creation by Grace is Kue Pepe - completely natural Superfood powders for her family.
"KUE PEPE" by Amazing Grace (as she's affectionally known through her food blog) - by Grace Lim. Kue Pepe recipe is available on @my.blue.tea FB Page link.
"Kue Pepe (or Kue Lapis Sagu/ Steamed Layed Sago Cake) is originally from Indonesia. It’s similar to kuih lapis from Malaysia, except it tastes better with Kaffir Lime leaves Powder and Pandan Powder flavour. Texture wise, it is more chewy (because of the tapioca flour) and my family loves it!"
Photos and recipes for the above recipes have been contributed by our Brand Ambassador and food lover, Grace, who is an International Tax Accountant, tax advisor, an enthusiastic educator and the mother of 3 lovely kids. Do follow @grazia.lim to be a part of her cooking adventures. You will be amazed what's in store!
Durian Ice Cream - Alethia's favourite (converted a non Durian Lover to loving Durian!)