Pegaga leaves
kaduk leaves
Cutting the kaduk leaves into small strips
cutting the torch ginger(bunga kantan)
Selom leaves and torch gingerHere is the recipe on how to prepare the kerabu.
Ingredients:
Kaduk leaves
Ingredients:
Kaduk leaves
Mengkudu leaves
Bebuas leaves
Long beans
Pegaga
Torch ginger
Bean sprouts
Bean sprouts
Selom
tumeric leaves(3)
lemon grass(3 stalks)
garlic (4 pips)
shallots (8 to 10)
Grated coconut (1)
Anchovies/dried shrimps (300 gms) - fried and pounded
salt and sugar to taste
Bird eye chillies (6)-optional
seasoning (optional)
Instructions
1.Cut all the herbs into fine strips(except for bean sprout) and place in large container.
2.Cut the garlic, onions,lemon grass and chillies.Then pound them. Don't forget to add a pinch of salt so that the liquid will not splatter.
3.Pound the fried anchovies finely.
1.Cut all the herbs into fine strips(except for bean sprout) and place in large container.
2.Cut the garlic, onions,lemon grass and chillies.Then pound them. Don't forget to add a pinch of salt so that the liquid will not splatter.
3.Pound the fried anchovies finely.
4.Mix all the ingredients in (2) and (3) with the grated coconut and fry them without using oil. You have to fry until they become fragrant and dry. Make sure you do not over fry.
5.Mix all the ingredients together (1 and 4) and then add the lime juice.
Add salt and sugar to taste.
** You can substitute other types of herbs to make the kerabu instead of the ones mentioned above.
5.Mix all the ingredients together (1 and 4) and then add the lime juice.
Add salt and sugar to taste.
** You can substitute other types of herbs to make the kerabu instead of the ones mentioned above.
