Kerabu Kacang Botol Dengan Kerang

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Once in a while I have to have something traditional and this salad or kerabu is as close to traditional I can muster today.  Too lazy to make anything else to go with the Fish Curry I am making today (next entry!), so I thought this kerabu would go well; and in fact, any local kerabu usually goes well with our local curry.

However, this time around I made this kerabu using ground fried rice to add a little more nutty flavour and creaminess from the rice.  

• 10 four-angled beans, washed and sliced diagonally
• 4 shallots
• 2 red chillies
• 5 birds eye chillies
• 1 tsp crumbled chrimp paste
• Juice from 4 Kalamansi
• 2 tsp fish sauce
• 1/4 tsp sugar
• 1 cup fresh bean sprouts
• 1 cup cooked cockles
• 4 tbs ground fried rice

Blend (or pound using a pestle and mortar!) the shallots, red chillies, shrimp paste and birds eye chillies together until fine.  Mix in the kalamansi juice, fish sauce and the sugar.  Next mix in the cockles and ground rice.  In a large bowl, place the four-angled beans and bean sprouts and toss with the blended mixture thoroughly.  This kerabu will taste better if allowed to sit for a few minutes for the flavours to marry together.