Rice Vermicelli Salad

- Star Brand Rice Vermicelli (Bihun)200g
- Laleli Virgin Olive Oil For Cooking1 tbsp
- Dried Shrimps (soaked until soft and then finely chopped)40g
- Toasted Grated Coconut (kerisik)3 tbsp
- Lemon (extract juice only)1
- Cilantro/Chinese Parsley (chopped)garnish
- Red Chilies, seeded 2sliced finely
- Kaffir Lime Leave5 pieces
- Torch Ginger Bud (bunga kantan)1 stalk
- Shallots10
- Salt1 tspcombine
- Star Brand Jaggery Powder2 tbsp
- Pepper1/2 tsp
- Sambal Belacan2 tbsp
- Light Soy Sauce3 tbsp
- Laleli Cold-Pressed Extra Virgin Olive Oil1 tbsp

Cooking Method
  1. Add 1 tablespoon of virgin olive oil for cooking to 750ml of boiling water. Add rice vermicelli and cook for 2 to 3 minutes. Drain thoroughly.
  2. Place cooked rice vermicelli into a mixing bowl. Add all other ingredients and mix well to coat the rice vermicelli thoroughly.
  3. Garnish with chopped cilantro/chinese parsley leaves before serving.

Tip: Ready-made 'Sambal Belacan' is available in most Asian food stores.

Ingredient Highlights

Cap Bintang Bihun
Made from chemical-free and naturally-fragrant pure Thai white rice.
Soak in water for 15 minutes (or hot water for 2 minutes) before cooking.