Check this out !
This will be good for all food lovers who luv Spicy, Sour,...& Smelly...erh...I meant the pungent smell from the dried shrimp paste (Belachan)
Soak the vermicelli until soft. Bring a pot of water to boil & put in the vermicelli.
Allow to boil approximately 2 minutes. Transfer to colander & rinse in running cold water to prevent from breaking. Set aside.
Shell & devein the prawn and boil to cook, set aside. Keep the water which contain the prawn stock.
Toast grated coconut until turn brown & then pound. (Kerisik)
Wash the fresh red chillies and pound together with the toasted belachan. Running out of time ?... blend them !
Add calamansi lime juice to taste
Slice the coriander leave, kafir lime leaves, shallot, mint leave & ginger flower (Bunga kantan)
Once all the ingredients are ready !
In a large mixing bowl, combine the vermicelli together with all the ingredients. Use chopstick to toss well and add seasoning to taste.
Add the prawn juice if it's too dry to mix.
Final touch....Garnish with mint leaves.
Serving for 4-6 person
Ingredients:
200g Rice vermicelli
300g Prawn
100g Coriander leaves (Finely sliced)
10g Kafir lime leaves (Finely sliced)
50g Mint leaves (Finely sliced)
100g (10) Shallots (Sliced)
50g (2) Ginger flower (Finely sliced)
50g 1/2 Coconut (Grated & Toasted)
20g (10) Calamansi lime
Sambal Belachan
30g Shrimp paste (Sightly toasted)
300g Fresh red chillies
1/2 tbsp salt, to taste
1/2 tbsp sugar, to taste
This will be good for all food lovers who luv Spicy, Sour,...& Smelly...erh...I meant the pungent smell from the dried shrimp paste (Belachan)
 |
Allow to boil approximately 2 minutes. Transfer to colander & rinse in running cold water to prevent from breaking. Set aside.
 |
Toast grated coconut until turn brown & then pound. (Kerisik)
 |
Prepare the Sambal Belachan
Wash the fresh red chillies and pound together with the toasted belachan. Running out of time ?... blend them !
Add calamansi lime juice to taste
Slice the coriander leave, kafir lime leaves, shallot, mint leave & ginger flower (Bunga kantan)
Once all the ingredients are ready !
In a large mixing bowl, combine the vermicelli together with all the ingredients. Use chopstick to toss well and add seasoning to taste.
Add the prawn juice if it's too dry to mix.
Final touch....Garnish with mint leaves.
Serving for 4-6 person
Ingredients:
200g Rice vermicelli
300g Prawn
100g Coriander leaves (Finely sliced)
10g Kafir lime leaves (Finely sliced)
50g Mint leaves (Finely sliced)
100g (10) Shallots (Sliced)
50g (2) Ginger flower (Finely sliced)
50g 1/2 Coconut (Grated & Toasted)
20g (10) Calamansi lime
Sambal Belachan
30g Shrimp paste (Sightly toasted)
300g Fresh red chillies
1/2 tbsp salt, to taste
1/2 tbsp sugar, to taste
7 comments:
got new dishes ah ?
so gorgeous food ! you mean you can prepare all this ah ?
BSG,
New dishes coming,...all the way from Pg
Anonymous,
Yes I tried to prepare that dish
Yum yum...salivating already. Must try this recipe.
Don't start this,...now you are making me drooling already! Ya this is my favorite dish, the sourness, spiciness & the pungent smell from the prawn..very appetising
Happy cooking !
Saliva forming in my mouth....this happens when it comes to sourish dish. BTW coriander here means 'uan sui' or 'kin chye'?
I always mix up this two.
Yes,sourish and spicy my kinda food...I also mix up ! 'uan sui' to me is alfalfa. If I go market I just pick up myself. Hehe
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