Kerabu Kacang Botol

Two vegetable dishes, this time from Penang/Kedah region.

Kerabu Kacang Botol (Winged or Angled bean kerabu)

Ingredients (serves 2)
15 winged beans
125 ml/ 1/2 cup lime juice
125 ml/ 1/2 cup thick coconut milk
Sugar and salt to taste
1 stalk lemon grass, thinly sliced
8 shallots, peeled and thinly sliced
1 tbsp kerisik (optional)

Rempah
5 red finger chillies
10 thai red chillies
1 tbsp belacan, dry roasted and crumbled to powder
2 tbsp dried prawns, soaked for 5 minutes to soften
8 shallots, peeled

Wash beans with a pinch of salt, rinse and slice diagonally 0.5 cm thick. Blanch with boiling water, then set aside.

Pound or grind rempah ingredients to obtain a paste. Mix with lime juice and coconut milk until well combined. Add sugar and salt to taste. Stir in lemon grass and shallots and mix well.

Add beans and toss until well mixed. Make sure that the kerabu is well-flavoured with enough salt, lime juice and sugar. The dish will taste better when keirisk is also added.


Kerabu Mangga (Mango kerabu) - serves 4 as an accompaniment

Ingredients
500 gm/1 lb green (unripe) mangoes, peeled, stoned and shredded
1 tsp dried prawns, soaked for 5 minutes to soften
2 tbsp kerisik
2 tbsp lime juice
Salt and sugar to taste

Grind finely
10 thai red chillies
10 shallots, peeled

In a bowl, put mangoes, dried prawns and kerisik. Add ground ingredients and mix until well-combined. Season with lime juice, salt and sugar to taste. Serve immediately.

Note: in the event that unripe mangoes are difficult to obtain, I guess this dish can also be made with green cooking apples, but then it will be kerabu epal !!


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