Oops, I did it again! Andy said that sometimes I make delicious food for him, and then sometimes I make him food that murders him. Yes, he accuses me of murdering him with my cooking. Although, last night, my beehoon kerabu was actually quite hot, even for my tastebuds.

I simply made this version of beehoon kerabu using my own recipe from last year. I did not have any large vegetarian shrimps, so I sliced some fried tofu balls (taufoo pok) and pan fried them until a little charred and crispy with a little bit of oil on a non-stick wok. I also added julienned snow peas for the added crunch in this dish. You can always use fresh beansprouts for the crunch factor.

I think that the heat of this dish came from the super deliciously red thai hot chillis (cili padi) that came from the Vietnamese store. I sliced a handful of them thinly and tossed them into the mixing bowl, seeds included. They seemed so harmless when I was chopping them, but looks can be deceiving

For my yummy version of vegetarian beehoon kerabu, check it out here.

This is another dish that I miss from home. My grandma used to make this dish with jumbo shrimps, but I’m using vegetarian shrimps instead. You can also use cubed firm tofu instead. This dish can be eaten with rice, pasta or couscous. 

Ingredients

Method

1. Place cubed tofu or shrimps on paper towels to soak up excess water.
2. Cook half the amount of chopped garlic and tofu or shrimps in 2 T oil until semi-browned. Remove from wok and place on paper towel to drain excess oil.
3. Using the remaining oil in the wok, saute the remaining chopped garlic, green pepper, jalapeno or red pepper and tomatoes for about 2 minutes. Add mushrooms and the cooked shrimps or tofu to the wok.
4. Pour ketchup, chili sauce and sugar to the vegetables in the wok. Turn the heat down. Season with salt and/or soy sauce or perhaps maybe more sugar if the ketchup or tomatoes are sour.
5. Remove from heat and devour immediately.