Monday, September 8, 2014

Kerabu Kedondong

Star Q
Recently, there was a small gathering in conjunction with Eid Mubarak held at one of our neighbor's house.  Prior to the gathering, nearby neighbours were encouraged to come over to help with the preparation of food and drinks.

My wife happens to be quite a close friend to this neighbor who was the hostess for the gathering.  So, when almost all the preparatory work for the gathering was completed, she handed over a huge plastic bag full of kedondong.  

Of course being someone who loves sour fruits, my wife didn't turn down the gift.  However, being sour fruits neither of us can manage to eat more than two at any given time.  So, I decided to make a kerabu out of about twenty of the fruits.  Preparing the kerabu (as any other kerabu) is a labor of love and I was happy to see that the whole family loved the kerabu that I made out of the fruits.

  • 20 Kedondong, shredded (or roughly grated)
  • 1 carrot, finely julienned
  • 5 shallots, sliced
  • 1 red chili, finely julienned
  • 10 green birds eye chillies, finely sliced
  • 2 ginger torch buds, finely sliced
  • 3 tbs dried shrimps, rehydrated and pounded until fine
  • Grated zest from two limes
  • 3 tbs fish sauce*
  • 2 tbs granulated sugar*
  • Juice from 2 limes*

In a small bowl, mix all the dressing ingredients labeled (*)  Place the rest of the kerabu ingredients in a bigger bowl, pour the dressing over the vegetables and toss until well-combined.  This kerabu can be eaten immediately but kept in the fridge, it does taste better the next day (even though the vegetables may be slightly limp!)

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