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Receta Kerabu Meehoon
by Global Cookbook

Kerabu Meehoon
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Ingredientes

  • 200 gm rice vermicelli (soak till soft then boil for 2 min)
  • 100 gm bean sprouts (scalded) 3 hardboiled Large eggs
  • 3 Tbsp. kerisik (fry grated coconut without oil, then lb.)
  • 3 piece tofu
  • 6 sm limes
  • 6 x shallots (sliced)
  • 1 x pip garlic (sliced)
  • 50 gm dry prawns (soaked, washed and pounded finely)
  • 4 x fresh red chillies (pounded)
  • 4 x dry chillies (soaked and pounded)
  • 200 gm medium size prawns
  • 4 x daun limau purut
  • 1 sprg coriander leaves
  • 2 Tbsp. veg. oil
  • 1 x salt and sugar to taste

Direcciones

  1. MethodDrain vermicelli and run cool water through it to prevent sticking.
  2. Fry tofu till light brown and cut into small cubes.
  3. Halve small limes and remove seeds.
  4. Heat oil, fry dry prawns until fragrant. Add in garlic and fry until golden. Add in chillies, a bit of salt and sugar to taste.
  5. Add in prawns and fry until cooked.
  6. Slice daun limau purut finely. Cut coriander leaves into 1 inch strips.
  7. In a big bowl, mix vermicelli, prawn sambal and kerisik to get an even colour. Also add in lime juice (from three limes), bean sprouts, daun limau purut and sliced shallots.
  8. Garnish with sliced hardboiled Large eggs, tofu, coriander leaves and three small limes.