Mee hoon kerabu literally means "mee hoon salad". Generally Malaysian kerabu is made with rice. Among the types, I have to say that Kelantan nasi kerabu is my favorite - made with a variety of veggies, fried fish, salted eggs, grated coconut and other ingredients as well. Almost similar to the Nasi Dagang (Trading Rice).
Instead of rice, I used mee hoon for this kerabu - a perfect sumptuous dish with chillies, limau purut/kaffir lime leaves, lemongrass and with the ever common Malaysian and Thai ingredients. Cooking is minimal except for blanching mee hoon and veggies and boiling the salted eggs. Next is mixing and tossing the ingredients together.
3 slabs (150g) mee hoon
10 pieces of snow green peas - sliced thinly
1 cup of bean sprouts - break the tail off
5 shallots - sliced thinly
1 small lime - extract juice
5-6 chilly/birds eye chillies (can replaced with red chillies) - sliced
1/2 cup crushed roasted peanuts
4-5 limau purut/kaffir lime leaves - sliced thinly
1 lemongrass - sliced thinly
2 salted eggs - boiled and remove shells
Salt to taste
Blanch mee hoon for a couple of minutes in hot water and immediately into cold water.
Drain and keep aside.
Do the same for peas and bean sprouts.
Into a large mixing bowl, add all ingredients together.
Toss and stir before serving with salted eggs.
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