Kerabu Bee Hoon Recipe (Nyonya Rice Vermicelli Salad)

Rice vermicelli: Thin rice noodles that need to be soaked in water before cooking.

Bean sprouts: Fresh, crunchy sprouts that add texture to the salad.

Cucumber: Julienned to add a refreshing crunch.

Carrot: Julienned for color and sweetness.

Red chilies: Sliced for a bit of heat and color.

Shrimp: Boiled and peeled, adding a succulent seafood element.

Lime juice: Provides a tangy, citrusy flavor to the dressing.

Fish sauce: Adds a salty, umami depth to the dressing.

Sugar: Balances the tanginess and saltiness of the dressing.

Crushed peanuts: Adds a nutty crunch to the salad.

Coriander leaves: Chopped for a fresh, herbal note.

When preparing rice vermicelli, ensure you do not overcook it. The noodles should be tender but still have a slight bite to them. After boiling, immediately rinse the vermicelli under cold water to stop the cooking process and prevent them from becoming mushy. This technique helps maintain the desired texture and ensures the salad remains light and refreshing.

• rice vermicelli - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well, making them a good alternative.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and fresh taste, though they are slightly sweeter.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good stand-in for cucumber.

• carrot - Substitute with daikon radish: Daikon radish offers a similar crunch and can be julienned like carrots, though it has a slightly peppery taste.

• red chilies - Substitute with jalapeños: Jalapeños provide a similar heat level and can be sliced similarly to red chilies.

• shrimp - Substitute with tofu: Tofu can absorb flavors well and provides a protein alternative for those who do not eat seafood.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertone.

• sugar - Substitute with honey: Honey provides a similar sweetness and can be used in the same quantity.

• crushed peanuts - Substitute with crushed cashews: Cashews offer a similar crunch and nutty flavor, making them a good alternative.

• coriander leaves - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for coriander leaves.

• To store kerabu bee hoon, transfer the salad to an airtight container. Place it in the refrigerator where it can stay fresh for up to 2 days. Ensure the container is sealed tightly to maintain the crispness of the vegetables and the flavor of the dressing.

• If you plan to enjoy the salad later, keep the dressing separate from the vermicelli mixture. Store the dressing in a small jar or container and refrigerate. Combine the dressing with the vermicelli mixture just before serving to prevent the noodles from becoming soggy.

• For freezing, it is recommended to freeze only the vermicelli and shrimp. Place the cooked and cooled vermicelli and shrimp in a freezer-safe bag or container. Label it with the date and freeze for up to 1 month.

• Avoid freezing fresh vegetables like bean sprouts, cucumber, and carrot as they lose their texture and become mushy when thawed. Instead, prepare fresh vegetables when you are ready to serve the salad.

• When ready to use the frozen vermicelli and shrimp, thaw them in the refrigerator overnight. Once thawed, combine with freshly prepared vegetables and dressing.

• To maintain the crunchiness of the peanuts, store them separately in an airtight container at room temperature. Add them to the salad just before serving.

• For best results, consume the kerabu bee hoon fresh. The vibrant flavors and textures are most enjoyable when the salad is freshly prepared.

• Gently steam the rice vermicelli over a pot of simmering water for about 3-4 minutes. This method helps retain the noodles' texture without making them mushy.
• Use a microwave-safe dish to reheat the Kerabu Bee Hoon. Cover it with a damp paper towel to keep the vermicelli moist. Microwave on medium power for 1-2 minutes, stirring halfway through.
• For a quick stir-fry, heat a non-stick pan over medium heat. Add a splash of olive oil and toss in the vermicelli salad. Stir-fry for 2-3 minutes until heated through. This method can add a slight crispiness to the noodles.
• If you prefer a cold salad, simply let the Kerabu Bee Hoon come to room temperature. The flavors will meld together beautifully without the need for reheating.
• To refresh the bean sprouts and vegetables, you can blanch them quickly in boiling water for 30 seconds, then mix them back into the vermicelli before serving.

• Large pot: Used to cook the soaked rice vermicelli in boiling water.

• Colander: Used to drain the cooked vermicelli after boiling.

• Large mixing bowl: Used to combine the cooked vermicelli, bean sprouts, cucumber, carrot, red chilies, and shrimp.

• Small bowl: Used to mix the lime juice, fish sauce, and sugar to create the dressing.

• Whisk: Used to mix the dressing ingredients until the sugar dissolves.

• Knife: Used to julienne the cucumber and carrot, and to slice the red chilies.

• Cutting board: Used as a surface for cutting the vegetables and chilies.

• Measuring spoons: Used to measure the lime juice, fish sauce, and sugar accurately.

• Serving platter: Used to serve the finished Kerabu Bee Hoon salad.

• Tongs: Used to toss the vermicelli mixture with the dressing.

• Mortar and pestle: Used to crush the peanuts for garnishing.

• Chopping knife: Used to chop the coriander leaves for garnishing.

Pre-soak the vermicelli: Soak the rice vermicelli in water ahead of time to cut down on preparation time.

Use pre-julienned vegetables: Purchase julienned cucumber and carrot from the store to save on chopping time.

Pre-cooked shrimp: Opt for boiled and peeled shrimp that are ready to use.

Prepare the dressing in advance: Mix the lime juice, fish sauce, and sugar ahead of time and store in the fridge.

Batch prep ingredients: Chop and store red chilies, bean sprouts, and coriander leaves in advance for quick assembly.