Mee hoon kerabu literally means "mee hoon salad". The usual type of kerabu we have, originating from the state of Kelantan is made from nasi/rice. Nasi kerabu is amalgamated with a variety of veges, fried fish, salted eggs, grated coconut and other ingredients as well. Kelantan is bordered by the province of Narathiwat of Thailand. I suppose this is the reason why Kelantanese food is influenced by the tastes of nearby Thailand. I have never made nasi kerabu before except for a somewhat similar rice salad which is Nasi Dagang (Trading Rice), another marrying of Malaysian and Southern Thai ingredients.
Initially I had rice in mind but somehow diverted to mee hoon instead. Well we do need a break from our usual rice and this mee hoon kerabu/salad was a perfect sumptuous dish that incorporates chillies, limau purut/kaffir lime leaves and lemongrass together with other usual ingredients used for Malaysian and Thai cuisines. There's no cooking involved except blanching of mee hoon and veges in hot and cold water. The rest of the ingredients are sliced before mixing and tossing everything 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)
1 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 the peas and bean sprouts.
Into a large mixing bowl, add all ingredients together.
Toss and stir before serving with salted eggs.