Sunday, December 6, 2009

FOUR ANGLED BEAN SALAD WITH COCONUT (KERABU KELAPA KACANG BOTOL)

Hello my dear readers and friends. Tis the wedding season again as usual in December. The rainy season not withstanding, invitations are pouring in. Once awhile I stumbled upon traditional dishes like the 'kerabu' or salad at these wedding receptions and that is indeed a delightful experience. The authentic traditional salads or 'kerabu' in Malay is not hard to make but it is time consuming. Furthermore the ingredients are not easy to find in the city. To name a few of my favourite kerabu..kerabu perut with umbut kelapa or rebung, kerabu pucuk paku, kerabu taugeh kerang, kerabu pegaga dengan kelapa,kerabu Ikan sambal belacan, jelatah timun..the list is endless..simply mouth watering.

And there are the 'Acar' or chutneys of various kind that are being served at weddings but none in my opinion beats the 'Acar Limau'. I have made a date with my aunt to learn how to make this delightful appetiser. I hope to show you how to make this acar and other acars, inshaAllah, in future.

For now I'd like to share with you the recipe for a simple kerabu called Kerabu Kelapa Kacang Botol. Enjoy.


KERABU KELAPA KACANG BOTOL




Ingredients:

200gm Kacang Botol (Four Angled Beans)
1 cup fresh grated coconut
3 red chilli
10 thai chilli
1 tablespoon belacan(shrimp paste) optional
2 big onions
1 in. ginger (slice thinly)
2 lemon grass (slice thinly)
2 tbs dried shrimps (soaked in warm water for 5 minutes)
lime juice from 2 limes
salt to taste

Method:

1) Wash and cut the beans thinly
2) Slice 1 big onions into rings thinly
3) Pound the soaked dried shrimps
4) Pound the coconut
5) Blend the chillies with 1 big onions and shrimp paste
6) In a mixing bowl or salad bowl mix together the beans,onion rings,shrimp,coconut,ginger,lemon grass, pounded/blended chillies,lime juice and salt.
7) Mix well and serve.

Thank you for following my blog and I hope you will try this kerabu. Till we meet again bon apetit and take care of yourself.


Salam from me,
Umi

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