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.
Other Unique Traditional Kerabu Recipes
- 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
- Peel and cut the coconut shoot into small strips. Blanch until soft.
- Drain the dried shrimps and pound in a mortal and pestle until the shrimp is smashed. Set aside.
- Prepare the sambal belacan by pounding the fresh chillies and toasted belacan in a mortar and pestle. Add the tamarind juice and lime juice.
- 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.