Kerabu Kecambah/Salad

My third and final cuisine of Terengganu Peranakan -- the Kerabu Kecambah . The salad was very refreshing , rich with flavours, a suitable accompaniment with white rice or even Nasi Lemak !

• 120gm freshly grated white coconut
• 12g dried prawns ,soaked and pounded
• 50gm grilled white fish meat, flakes
• 1 small salted fish,grilled and pounded ,do not deep fry(optional)
• A Peranakan Terengganu Salad, very refreshing with some spiciness !! I served along nasi lemak and it was an amazing accompaniment :-)
• 1 stalk lemongrass,chopped finely
• 30gm young ginger,chopped finely
• 4 shallots, chopped finely
• 15gm toasted shrimp paste,belacan
• 5 red fresh chillies,seeded and sliced
• 1-2 tbsp lime juice,base on personal preference

300gm beansprouts,blanced partially, I like it a bit crunchy

50gm green papaya,shredded

Mint leaves,for garnishing

Fish crackers for serving

To prepare fish and coconut mix : Heat wok over low heat ,when hot stir fry the ingredients together ,stirring continuously until fragrant and dry without browning.Set aside to cool.

To prepare dressing: Pound or blend together shrimp paste ,chillies and shallots to a paste.season to taste with sugar and lime juice.

To assemble : In a large mixing bowl , combine the bean sprouts, shredded papaya, 3 to 4 tbsp fish and coconut mix, 2 tbsp dressing (or more) before serving. Toss well and serve with fish crackers or use the crackers as a dish and place a spoonful onto it as a mini appertizer !

I ate it with nasi lemak ,and it was really a very refresing salad .

Note: Only mix and toss the required amount for serving.

Other Terengganu Peranakan Recipes :

Ayam Pachok

Gulai Ikan Asam Pedas/Spicy Sourish Fish