Wednesday, September 26, 2012

Kerabu Bihoon (Rice Vermicelli Salad)


400g rice vermicelli (soaked in water until softened)
10 shallots, finely sliced
1/2 cup lemon juice (approx)
2 tbsp sugar
150g dried shrimps (washed and chopped)
200g prawns (shelled and deveined)
2 tbsp finely chopped torch ginger flower (bunga kantan)
3 tbsp dessicated coconut, light toasted and pound
3 tbsp fried shallots
1 small cucumber, julienned
1 small carrot, julienned
some mint leaves, shredded
some coriander leaves, chopped

100ml lemon juice
1/2 tbsp sugar (or to taste)
1/2 tbsp salt
6 tbsp fish sauce (or to taste)
6 tbsp sambal belacan
3 tbsp fried shallot oil

  • Blanch vermicelli  in a pot of boiling water.  Drain and rinse under cold running water,  then drain well.  Set aside.
  • Marinade finely sliced shallots in lemon juice and sugar.  Set aside.
  • With 1 tbsp of oil, stir-fry dried shrimps until fragrant and pound.  Set aside.
  • Fry or boil prawns until cooked.
  • In a large mixing bowl, combine all the ingredients together and toss well to mix. 
  • Serve immediately.


  1. Kerabu is like "salad". Ive never made kerabu before but looking at your beautiful kerabu bihun here, it must be delicious. So simple to make.

  2. Veronica, it's not even 5pm yet and I am hungry just looking at your kerabu bihoon. This is my kind of food, haven't had it for a while since embarking on low carb diet. Hmmm....shall I break the rules?

  3. Looks very delicious and something I can do easily. Will print this out and try for weekend lunch.

  4. It does looks very delicious! I don't cook beehoon at home because I always burnt the bottom and plenty of scraps at the bottom of the wok!

  5. Hi Veronica, i just found your blog, love your photos and recipes :) this kerabu looks so good, i cannot wait to make it very soon. Have been craving for chilled foods lately. This is oerfect :)

    1. Hi Esther thanks for dropping by. Your comment is much appreciated.

  6. Hi Veronica,
    Wow! Kerabu beehoon, looks so good. Especially with prawns and the ginger torch.
    I love the aroma of ginger torch very much..:)

    1. Thanks Mui Mui. This dish has become our family's favourite during warmer days. Easy to prepare and taste wonderful too.

  7. Thanks Veronica for your fantastic food blog, I am from Melbourne too. Just wondering where you get your torch ginger flower from?

  8. Thank you, will look for it.


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