Homemade Recipes

Ingredients :

200g Rice vermicelli - soak in water until soft and drain

100g beansprout

12 medium prawns -shelled and deveined

2 pieces firm tofu

6 kafir lime leaves - finely sliced

3 stalks lemongrass - bruised and finely sliced

10 shallots - thinly sliced

2 cloves garlic - minced

2 ginger - minced

2 torch ginger flower - finely sliced

2/3 cup freshly grated coconut

1/4 dried shrimp - pounded

4 fresh red chilli

4 dried red chilli

1 tablespoon belacan ( shrimp paste)

1 tablespoon palm sugar or raw sugar

juice of 3 calamansi limes

pinch of salt or to taste

Garnishing :

A handful of mint leaves - finely sliced

calamansi lime - halved

fried shallots (optional)

Method:

1. Place sliced kafir lime leaves,lemongrass,shallots,ginger,and torch ginger flower in a large mixing bowl.

2. Pound fresh chilli,dried chilli with a pestle and mortar.Alternatively you can pulse the ingredients using a food processor.

3. Bring a big pot of water to boil,blanch beansprouts for 1 minute.

4. Using the same pot, cook rice vermicelli for 1-2 minutes until soft.Drain under cold water and set aside.

5. Dry fry grated coconut until brown.set aside.

6. Pan fry tofu with 1 tablespoon oil until light brown and cut into small cubes.

7. Heat oil,fry dried prawns till fragrant.Add garlic and fry till golden brown.Add chillies and fry for 1 minute.Add prawns and fry till cooked.

8. Add vermicelli,beansprouts,prawn sambal,grated coconut and lime juice in the large mixing bowl and mix well to get an even colour.

9. Garnish with tofu,mint leaves and calamansi limes.