Kerabu Beehoon#2

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Half a packet of beehoon
Handful of prawns - quickly fried
100 g taugey
2 cucumber, finely sliced
3 serai, finely sliced
2 bunga kantan, finely sliced
2 tbsp kerisik
2 tbsp sambal belachan
Juice from 6 limes sugar
salt 1 garlic, finely sliced
garnish a few sprigs of mint leaves
3 hard boiled eggs
3 pieces of tau kua, deep fried and cut into tiny cubes


Boil a big pot of water. Quickly cook the bee hoon for 3 minutes. Strain. Wash it with cold water. Drain and set aside.

Do the same thing with the taugey except cook it for less than 1 minute.

Fry the sliced garlic in a bit of oil. Quickly add the prawns, some salt to taste and tumis until cooked.

Remove from heat and mix in the beehoon.

Set aside to cool.

Then use your hand and mix in the cucumber, serai, bunga kantan and kerisik.

Mix the sambal belachan with lime juice, adding in salt and sugar.

Toss the beehoon with this mixture.

Serve with mint leaves, hardboiled eggs and fried taukua.

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