Kerabu Nangka


300g jackfruit (nangka), boiled and sliced thinly
1 tomato
4 shallots, sliced
2 stalks lemon grass
2cm piece young ginger, thinly sliced
3 kaffir time leaves, thinly sliced
50g kerisik (fried coconut paste)
1 lime, squeezed for juice
Sambal belacan (pound together)
3 fresh red chillies, seeded
1 tsp toasted belacan granules
Pinch of salt


Put sambal belacan into a mixing bowl. Add the rest of the ingredients and mix well to combine. Add a dash of pepper and a squeeze of lime juice to taste. Toss well, then serve.

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