A simple kerabu [mixture of vegetables and sambal belacan]. It's okay to use ready sambal, add the seasoning or just follow the sambal recipe here.
This kerabu can be kept in a clean bottle and store in the fridge for at least 3-4 days.
original recipe from Yum Yum magazine with some modifications
1 large zuchini or cucumber - cut into strips
1 carrot - peeled and cut into strips
5 shallots - sliced
2 tbsp dried prawns - rinsed and toasted
fried grated white coconut [kerisik] - optional
4 tbsp vinegar
1 red chilli
2 chilli padi
1 tbsp toasted belacan
1 tbsp sugar
Juice of 4 calamansi lime
- Bring a pot of water to boil. Add in vinegar, carrot and cucumber. Blanch for 2 minutes. Drain in colander.
- Mix sambal with seasoning then mix with blanched vegetables. Add in shallots, dried prawns and fried grated white coconut.
Notes: Visit this site for its' Nutritional Facts [here]