Kerabu Beehoon is scalded vermicelli or rice noodle. Freshly pounded red chilly with toasted shrimp paste is sambal belachan. Calamansi lime is more suitable to make this lovely sauce.
Tops with steam prawns, coriander leaves, toasted peanuts and fresh red chilly, this makes a great main for any dinner or tea party. It is a light meal which makes you want to savor the spicy and citrus seasoned vermicelli.
Yellow noodles or rice vermicelli, coconut milk, bean curd puffs, prawns, chicken, cockles, dried cuttlefish, and fresh herbs. Topped with a dollop of sambal for added spice.
Curry paste made with coriander powder, lemongrass, dried chilies, garlic, onions, and fresh turmeric, providing the base for a deeply aromatic broth.
For a vegetarian version, replace seafood and chicken with tofu, mushrooms, and extra bean curd puffs. Adjust the spice level by adding more or less sambal to taste.
Wanton Mee or egg noodle served with wanton dumpling is yet another meal you will enjoy. In the class, you are taught to enjoy cooking both ways. Wet with soup and cook soft wanton dumpling.
Dried noodle with specially prepared sauce of kicap manis, light soy, white pepper, sesame oil drizzled over bak choy, some home made char siew chicken made you say….Okay I am going home to cook this.
Char Koay Teow is a smoky, savory Penang street food made of stir-fried flat rice noodles, prawns, and Chinese sausage. Known for its bold flavors and “wok hei,” this dish balances sweet, salty, and slightly spicy notes.
