Kerabu Taugeh: Bean Sprout Salad

No-cook salads on the whole are about crispness, freshness, and the ease of a simple recipe. Between the various types of salads, there is the kerabu.  The Malaysian salad, specifically a Malay raw salad that is about preparing and tossing the ingredients together (URAP KANGKUNG/WATER SPINACH SALAD). 

Most of the time, apart from the star ingredient, the rest are everyday Malaysian staples that are easily available.

 

Take this Kerabu Taugeh (Bean Sprout Salad) as the example. This Kerabu Taugeh recipe calls for crunchy bean sprouts, chilies, shallots, lime juice, and kerisik (pan-roasted and pounded grated coconut), along with the fresh fragrance of spring onions and coriander leaves (KERABU BENDI/OKRA SALAD).

A vegetarian, no-cook Malay and Malaysian salad recipe that is fresh, simple, and simply delicious.

 

There is nothing more to it, except spooning in and loving the burst of Malaysian flavours. For those who want to convert it to a non-vegetarian option, simply toss in crispy fried shrimps or anchovies lightly pounded inside.

Ingredients for Bean Sprout Salad
2 cups taugeh/bean sprouts - blanched for 1-2 minutes to soften
1 tbsp kerisik (pan-fried and pounded grated coconut) 
5 shallots - thinly sliced
2 red chillies - thinly sliced
2 sprigs spring onion - thinly sliced
2 sprigs coriander leaves - thinly sliced
Lime juice - as needed
A pinch of palm sugar - pounded

How to Make Bean Sprout Salad
Combine all ingredients in a bowl.
Toss and serve immediately.