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Sambal Belacan Beehoon


4 servings


10-15 biji cili padi
2-3 inci belacan
2-3 biji bawang merah
1 biji tomato
Garam gula secukup rasa
sedikit minyak untuk menggoreng

200g rice vermicelli
12 - 14 medium or large prawns – shelled and deveined
6 kaffir lime leaves (one leaf = both segments) - center spine removed; finely sliced
3 stalks lemongrass (use the bottom white part only) – bruised and finely sliced
12 shallots – thinly sliced
2 cloves - garlic (minced)
2 torch - ginger flower – finely sliced
2/3 cup - freshly grated coconut
2pcs - eggs (medium)
Pinch of salt, or to taste

A handful of mint leaves – finely sliced
Red chili peppers – sliced
Calamansi lime - halved
Roasted unsalted peanuts - coarsely ground (optional)
Fried shallots


  • Bawang dipotong atau belah 4 atau 6
  • Tomato dibelah 4 atau 6
  • Goreng semua bahan kecuali garam dan gula
  • Goreng sampai layu, tapi jangan garing
  • Setelah itu tumbuk semua bahan yang digoreng tadi
  • Akhir sekali baru masukkan garam gula secukup rasa.



  1. Prepare kaffir lime leaves, lemongrass, shallots, garlic and torch ginger flower. Combine in a large mixing bowl.
  2. In a frying pan or wok, toast the grated coconut until browned. Add to the mixing bowl.
  3. Whisk eggs together & fry. Cut into thin slices & set aside
  4. Blanch rice vermicelli for 1-2 minutes or cook according to the package.
  5. Transfer to a strainer and drain. Then add to the mixing bowl.
  6. In the wok, add 1 tbsp of oil, and pan-fry the prawns until cooked (or you can boil them in salt water for a couple of minutes).
  7. Add to the mixing bowl.
  8. Toss all the ingredients in the bowl well to combine. Add garnishings, then dish out and serve immediately.




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