Created by: Me
I first had a Kerabu in Langkawi. We just got off the boat from Penang and found this outdoor restaurant. I saw green mango kerabu on the menu. I had never had this salad from North Malaysia. This thing blew my head off! There was so much cili padi in the dish. I was sweating enough from the heat and humidity, then i seemed to lose the hearing in my right ear. It was sensational. I now make kerabu for that feeling. This salad is spicy, sour, sweet, citrusy, crunchy and smelly (belacan of course). YOU MUST TRY!
Let me know what you think, add a comment at the bottom!
Cuisine: North Malaysian
Handful of dried shrimp
Handful of dried anchovy
1 nice big tbsp of the king of stench, belacan
A nice cup of peanuts (the ones with the skin on still)
Half cup of fresh lime juice
2 tbsp of palm sugar (gula Melaka)
1 tbsp or so of fish sauce
2 cups carrots julienned (I used purple, yellow and orange carrots)
2 red capsicum sliced fine
1 large turnip julienned
Half red onion sliced very fine
15 bird eye chillies (cili padi)
1 cup fresh mint leaves (can also add some Vietnamese mint)
500g fresh squid tubes
1 tbsp sambal belacan (Amount will depend on how hot sambal belacan is. Mine is home made and is a cracker 😛 )
Fry off the belacan, dried shrimp, dried anchovies and peanuts till warm and coated with the oil, not too long. Set aside.
Add the fish sauce and lime juice to the palm sugar and melt in the pan (or microwave). Let cool. You can put it in the fridge or freezer if you need it to cook quickly. You can add some sesame oil to this, though I didn’t tonight. Set aside.
Julienne carrots, turnip and capsicum. Add to a dish and mix with the chopped birds eye chillies. These chillies can be VERY VERY HOT. This salad was so hot that our hearing was affected… I seriously don’t know why people do drugs when you can simply take chilli. It’s a spectacular experience! Add half of the mint leaves. Set aside onion.
Slice the squid at the crease on both sides and slice into 2 inch length slices. Fry in the pan in some sambal belacan for a few minutes til nice and tender. DO NOT OVERCOOK SQUID. It is horrible, rubbery and you might as well leave it out.
Layer the salad on a plate with layers of the squid. I didn’t mix the squid in the bowl because it was still too hot. Dress with the crunchy topping, more mint and red onion. Make sure you have a fresh lime on hand. Its beautiful to squeeze the fresh lime on top when you are about to eat it.