A simple kerabu [mixture of vegetables and sambal belacan]. It's okay to use ready sambal, add the seasoning or just follow the sambal recipe here.
This kerabu can be kept in a clean bottle and store in the fridge for at least 3-4 days.
Ingredients
original recipe from Yum Yum magazine with some modifications
[serves 6]
[serves 6]
1 large zuchini or cucumber - cut into strips
1 carrot - peeled and cut into strips
5 shallots - sliced
2 tbsp dried prawns - rinsed and toasted
fried grated white coconut [kerisik] - optional
4 tbsp vinegar
Sambal [Ground]
1 red chilli
2 chilli padi
2 shallots
Seasoning
1 tbsp toasted belacan
1 tbsp sugar
Juice of 4 calamansi lime
- Bring a pot of water to boil. Add in vinegar, carrot and cucumber. Blanch for 2 minutes. Drain in colander.
- Mix sambal with seasoning then mix with blanched vegetables. Add in shallots, dried prawns and fried grated white coconut.
- Serve.
Notes: Visit this site for its' Nutritional Facts [here]
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