Beehoon Kerang Kari

Have you tried cooking 'Beehoon Kerang Kari'?

This is a recipe one of my aunties taught me a few years back. A couple of days ago Zu mentioned that we had not cooked one for a long time. So I cooked, and it was a hit with the girls and hubby :)

My Beehoon Kerang Kari

Preparation was easy, the only thing was these tinned cockles were quite expensive. 1 small tin of Curry Cockles (Kerang Kari) cost me RM3.20, 3 tins would be RM9.60. Luckily, there were 2 packets of Beehoon, a couple of strings of long beans and Adabi Curry Powder available in the house. I need not buy them :

Any type of Kerang Kari

Prepare the Beehoon first, by boiling for 2 minutes in a pot of boiling water, then pour the beehoon onto a sieve with running tap water over it.

Off tap and put aside to drip dry.

Saute grounded -

1. 2 shallots, 3 garlics, 1/2 inch ginger, 1 lemon grass and 1/2 inch 'Lengkuas' (galangal)

2. 1/2 tablespoon belacan (shrimp paste)

3. Add in 5 tablespoons of Adabi Curry Powder (mixed and diluted with a cup of water)

4. Add another cup of water

5. When boiled, add in the 3 tins of Kerang Kari

6. Add 1 Litre of water or more depending on how much soup you want.

7. Let boil and add some long beans ( cut into 2 inches in length).

Cut Long Beans

8. Add salt and ajinomoto to taste.

To prepare a bowl of 'Beehoon Kerang Kari' scoop out some of the cooked beehoon, pour some of the prepared soup over it.

For more flavour, add a cut boiled egg and some hot 'Sambal Belacan' if you like.a