Cooking Recipe - Noodle Salad
6:50 PM
Ingredients
- 6 tablespoons / 3 fl oz pounded Chili and roasted Shrimp Paste (Sambal Belacan)
- 8 tablespoons / 2½ oz Palm Sugar(Gula Melaka), grated
- 8 tablespoons / 4 fl oz Fish Sauce
- 10 Calamansi Lime Juice (Jus Limau Kalamansi, Jus Limau Kasturi)
- 250 grams / 9 oz dried Shrimps (Hebi, Udang Kering), stir-fry crisp and finely pounded
- 500 grams / 1 pound fresh Prawn, shelled, blanched in boiling water, slice lengthwise into halves
- 300 grams / 10 oz Rice Vermicelli (Bee Hoon), cooked and drained
- 3 Tomatoes, boiled until tender then crush
- 3 Garlic cloves, peeled and finely pounded
- 2cm / 1 inch Ginger, peeled and finely pounded
- 250 grams / 9 oz roasted pounded Peanut
- 250 grams / 9 oz crisp-fried Shallots (Bawang Goreng)
- 4 Kaffir Lime Leaves(Makrut, Daun Limau Purut), sliced into thin narrow strips
- 3 pieces of fried Bean Curd or Tofu (Tauhu), diced small
- 4 Lemongrass (Serai), thinly sliced
- 10 Shallots (Red Onion), peeled and finely sliced
- 2 Torch Ginger Bud (Bunga Kantan), sliced into thin narrow strips
- 250 grams / 9 oz Parsley, finely chopped
- 125 grams / 4½ oz Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
Method
- In a large bowl, place Garlic, Tomatoes, roasted Shrimp Paste, Fish Sauce, grated Palm Sugar (Gula Melaka), Shallots, Kaffir Lime Leaves, Lemongrass, Ginger, Torch Ginger Bud and Juices of 2 Calamansi Limes. Mix well.
- Add in Prawns, dried Shrimps, roasted pounded Peanut, Laksa Leaves, fried Shallots, Rice Vermicelli (Bee Hoon). Mix well.
- Add a pinch of salt, sugar, Calamansi Lime Juice and chopped Parsley to taste. Leave for a few minutes before serving.
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