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Ingredients
  • 200g rice vermicelli (soak until soft then boil for 2 minutes)
  • 100g bean sprouts (scalded) 3 hardboiled eggs
  • 3 tbsp kerisik (fry grated coconut without oil, then pound)
  • 3 pieces of tofu
  • 6 small limes
  • subheading: Sauce for mixing with kerabu:
  • 6 shallots (sliced)
  • 1 pip garlic (sliced)
  • 50g dried prawns (soaked, washed and pounded finely)
  • 4 fresh red chillies (pounded)
  • 4 dried chillies (soaked and pounded)
  • 200g medium size prawns
  • 4 daun limau purut
  • 1 sprig coriander leaves
  • 2 tbsp cooking oil
  • salt and sugar to taste
Steps
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