Thursday, September 25, 2014

Kerabu Taugeh

Kerabu? Remember those kerabu or Malaysian raw salads I have already shared with all you guys (Kerabu Kacang Botol, Kerabu Mangga & Kerabu Kaki Ayam)? Plus of course, the rest from this and that part of Asian Continent (Cambodian Green Mango SaladSri Lankan Carrot Salad & Asian Watermelon Salad) and me, the Indian who just so love our ulam, local herbs and Malaysian local produce for my cooking and eating pleasure (Nasi Ulam, Kacang Buncis Cili, Sambal Belimbing, Gado Gado & Nasi Dagang)? Tell me please and I will return willingly tell you on this Kerabu Taugeh, aka, Bean Sprouts Salad. Obviously, point blank said, you need beansprouts which you just need to break the brown bottom of them and then, if you asking me, just buy the kerisik (pan fried and pounded grated coconut). What's next? Quickly blanch bean sprouts (Bean Sprouts Omelette & Bean Sprouts Salted Fish) and tossed alongside kerisik, shallots, red chillies, coriander leaves, spring onion, lime juice, sugar and salt. Refreshing, crunchy, spicy, tangy and aromatic Kerabu Taugeh/Bean Sprouts Salad is ready. Go ahead everyone. Devour in.  

Ingredients
2 cups taugeh/bean sprouts - blanch, just around 1 or 2 minutes to soften.
1 tbsp kerisik/pan fried and pounded fresh grated coconut 
5 shallots - slice thinly
2 red chillies - slice thinly
Lime juice - as needed
Sugar and salt for taste
2 sprigs spring onion - slice thinly/shred
2 sprigs coriander leaves - slice thinly/shred

Method
Add all ingredients in a bowl.
Toss and serve immediately

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