• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

This classic Kerabu recipe features the use of umbut kelapa (coconut shoots) as the main ingredient, a traditional dish that is unique to Southeast-Asia.

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Recipe Ingredient

  • 500g coconut shoot (take the soft part only)
  • 50g dried shrimp, soaked in hot boiling water
  • 3 red chillies, sliced
  • 1 inch toasted belacan
  • 2 tbsp tamarind juice
  • 2 tbsp lime juice
  • 1 onion, finely sliced
  • 5 shallots, finely sliced
  • 1 tsp black pepper, finely ground
  • 1 cup of thick coconut milk
  • 2 tbsp kerisik (grated, toasted coconut)
  • 2 tbsp sugar
  • salt to taste
  • 2 stalks lemongrass, finely ground
  • ½ cup grated coconut

Instructions

  1. Peel and cut the coconut shoot into small strips. Blanch until soft.
  2. Drain the dried shrimps and pound in a mortal and pestle until the shrimp is smashed. Set aside.
  3. Prepare the sambal belacan by pounding the fresh chillies and toasted belacan in a mortar and pestle. Add the tamarind juice and lime juice.
  4. Place the sambal belacan and all the rest of the ingredients in a large bowl. Toss to ensure evenly combined. Transfer to a serving plate and serve with rice.

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