Kerabu tanghoon

Kerabu tanghoon

The beauty about being married to Nil is that he enjoys a good helping of spice in his Asian dishes and being a Nyonya, I simple adore the presence of chilli – the hotter, the better. At one point, I would only take fried rice if it was served with a healthy dose of chilli!

So it wasn’t surprising when Nil started bugging me about making kerabu – the only actual kerabu he has ever tasted is of a different cooking style/culture – Indonesian or Thai. I thought I’d introduce him instead of Nyonya kerabu, specifically kerabu beehoon. The dish is simple to make and consist of herbs, honey lime juice, and of course, good old sambal belachan. We still had heaps left from the last time we made them so why not?

But then, I realized that we ran out of beehoon so instead, I substituted it with tanghoon. Tanghoon (starch noodles), more commonly known as mung bean noodles or glass noodles are usually used in a variety of Asian dishes such as spring rolls, soups and stir fries. Usually made from mung beans, they differ from rice noodles or beehoon in that when cooked, tanghoon has a transculent, clear appearance as opposed to the rice noodle’s white colour.

I also made some minor adjustments to the recipe since I couldn’t find any ginger flower buds (bunga kantan) but overall, I’d say that it turned out just right…and ultra tasty!

Kerabu tanghoon

Ingredients

200 gms tanghoon
300 gms prawns
150 gms bean sprouts*
2 stalks lemongrass – thinly sliced
3 tbsp sambal belachan
Lime juice from 2 limes
Salt & sugar to taste

* You can add more vegetables such as shredded cucumber and carrots to the dish if desired.

Method

  1. Soak the tanghoon until soft. Bring a pot of water to boil and put in the tanghoon. Allow to boil for two minutes. Once soft, drain and rinse the tang hoon in cold water to prevent sticking. Drain and set aside.
  2. Shell the prawns and steam to cook (you can boil but not too long). Once the prawns are cooked (they will turn pink), set aside.
  3. Blanch the bean sprouts in hot water and rinse in cold water. Drain and set aside.
  4. In a mixing bowl, combine the tanghoon with all the other ingredients and toss well. Adjust the seasoning to taste.
  5. Serve with hardboiled egg, fried shallots and some fried bean curd if desired.

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4 Comments

  1. ooh….that look yummy!!! the only kerabu i’ve ever eaten was many years ago back in thailand. hmm…must try your recipe one day!! btw…how to make sambal belacan? 🙁

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