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Wednesday, December 4, 2013

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.

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
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 
hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Veronica Ng said...

Looks something like acar? Definitely appetising. Thanks for sharing Kimmy.

Phong Hong said...

Kimmy, this is like a cross between acar and kerabu. I will like it!

Ivy Sew said...

Hi Kimmy, this sambal kerabu looks like achar at a glance. It does look tempting too. Definitely a hit when serve as party food too :)

Kimmy said...

Hi Veronica, Simple and nice. Best of all the leftovers tasted as good. That means it can be prepared way ahead of serving time.

Kimmy said...

Hi Phong Hong, if you noticed, there is no oil at all.

Kimmy said...

Hi Ivy, thanks, it's good idea to serve as party food. Extra vegetable dish to go with the usually fried stuffs.

kitchen flavours said...

Hi Kimmy,
I love most kerabus and this sounds good!
Thanks for linking with CYB!

Kimmy said...

Hi Joyce, this one is simple and I like it cos' leftovers can be kept for 3 more days, hehehe!

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