Thai Kerabu Rice Vermicelli

Tested Recipe with Slight Adjustment Adapted from Madam Choong’s Noodle Secrets



Ingredients A (Soup):

300g pork bones (washed, scalded, rinsed and drained)

150g prawn head and shell

1 big onion (cut into 4 pieces)

2 tsp white peppercorn (washed)

10 cups water

1 tsp salt

1 tsp sugar

Ingredients B:

150g shallot (sliced)

3 ½ tbsp vinegar

2 ¼ tbsp sugar

A pinch salt

Ingredients C:

500g rice vermicelli (soaked in boiled water till soft and drained)

300g medium-sized prawn

½ no chicken

1 stalk ginger bud (shredded)

1 no cucumber (shredded)

Some bean sprout (scalded till cooked)

Some mint leaf (use the leaves only, washed and drained)

1 ½ coconut first squeezed coconut milk (strained)

Sambal Belacan (grinded):

3 pieces shallot

5 pieces red chilli

3 pieces bird’s eye chilli

30g belacan (toasted)

1 tsp sugar

1 tbsp calamansi juice (add to the rice vermicelli before serving)

Preparation Instructions:

  1. Combine sugar, salt and vinegar (ingredients B), stir till sugar is dissolved. Add shallot slices and stir evenly, marinate for 2 hours or overnight.
  2. Remove prawn shells and rub with a little salt, wash and drain. Pour into boiling soup and blanch till cooked, remove and set aside. Reserve 150g of prawn heads, shells and tails for cooking soup.
  3. Steam chicken over medium heat for about 12 minutes, tear it into strips when cooled. Reserve chicken bones for cooking soup.
  4. Combine coconut milk with a pinch of salt and mix well, cook over very low heat till almost boiling (stir constantly), immediately remove from heat. Transfer to another bowl and leave to cool. Set aside.
  5. Soup: Heat up a little oil in wok, saute prawn heads, tails and shells for about 5 minutes till aromatic. Transfer to a pot.
  6. Add ingredients A (except salt and sugar) and chicken bones to the pot, bring to a boil over high heat. Reduce to low heat and simmer for 2 hours. Add in salt and sugar, stir evenly. Strain and keep the soup hot. Set aside.
  7. Scald rice vermicelli in boiling water, drain and put into a serving bowl. Pour some boiling soup over (same quantity with rice vermicelli) and drizzle 1 tbsp coconut milk over. Top with cooked and prepared ingredients B and C. serve with sambal belacan.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.