There’s nothing quite like a good Kerabu meal to get you going for the day.
It makes for a healthy treat and is guaranteed to put a skip in anyone’s step.
There are many variations of Kerabu, and it is the kind of dish that leaves room for personal creativity as you can experiment with many ingredients and flavour profiles.
If you fancy a bit more heat then pack on the chillies, but if you like it a little on the sour side then just add a little more lime.
This recipe has an added touch of grated coconut to bring a melt-in-your-mouth creaminess to the dish.
Flavours and pairings:
Zingy and fresh with a hint of spice, a good bit of crunch from the beans — all of which bring texture and freshness to the meal. Serve with grilled sambal fish or a lemak-based curry to bring it all together.
Ingredients:
- 1 pack of four-angled beans (kacang botol)
- 2 red bird’s eye chillies, finely sliced
- 1 small onion, finely sliced
- 3 tablespoons bunga kantan, finely sliced
- 2-3 tablespoons coriander leaves, roughly chopped
- 4-5 tablespoons lime juice
- Half cup freshly grated coconut
Method:
- Blanch the four-angled beans in a pot of boiling water for two to three minutes, until they are tender but still retain some crunch.
- Drain through a sieve and immediately run cold water over the beans to stop them from over-cooking from the residual heat. Note that the beans should remain a bright green for this dish.
- Layer the cooled beans in a wide bowl. Add bunga kantan, chillies, onion, lime juice, coriander leaves and freshly grated coconut. Toss well for a good minute and it’s ready to serve.
- Optional: add one to two teaspoons of fish sauce. It is fine without, but if you like that extra touch of saltiness, this is a good add-on.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.