Sambal Zuchini Kerabu

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.

Ingredients

original recipe from Yum Yum magazine with some modifications
[serves 6]

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

Sambal [Ground]

1 red chilli

2 chilli padi

2 shallots

Seasoning

1 tbsp toasted belacan

1 tbsp sugar

Juice of 4 calamansi lime

1. Bring a pot of water to boil.  Add in vinegar, carrot and cucumber.  Blanch for 2 minutes.  Drain in colander.
2. Mix sambal with seasoning then mix with blanched vegetables.  Add in shallots, dried prawns and fried grated white coconut.
3. Serve.
   
   
   
   
   
   
   
   
   
   

Notes: Visit this site for its'  Nutritional Facts [here]

I'm sharing this post with Cook-Your-Books Event #7 
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