al-luckylady

Thursday, May 31, 2018

Kerabu Mango






Sometimes we find ourselves craving for a certain food. If we are not able to satisfy this craving immediately, we will keep on thinking about it for a long time. Well, I have been thinking about eating Kerabu Mango for a few weeks already. Each time when I went to the wet market and saw the green firm sour mangoes which are suitable for making kerabu, I kept on putting off buying them. The thought of the work involved - to julienne the mangoes and to slice the shallots - made me postpone and delay making my kerabu. However, my craving persisted. Finally, when I saw the mangoes again, I told myself to just do it and satisfy my cravings.

Believe me or not, the work involved was not so bad. Doing each task involved in the process slowly and steadily, I managed to make my Kerabu Mango in no time. It is appetising and can whet up one's appetite. Just looking at it cause the mouth to open and to drool.

So, for those who are interested in making them, here are the ingredients and method.

Ingredients:

  • 600 g of green and firm mangoes
  • 50 g shallots
  • 50 g dried prawns, pounded and fried in oil (optional)
  • 1 bunga kantan (optional)
  • 4 kaffir lime leaves (optional)
  • 3 green chili padi
  • 3 red chili padi
  • 2 tbsp sugar
  • 1/2 tbsp salt
  • 2 tbsp lemon juice or lime juice

Method:

  • Wash and peel about 600 g of mangoes (or 3 big ones) and julienne them to get 550 g of mangoes. Put them into a big mixing bowl.
  • Peel 50 g of shallots and slice them as thinly as possible. Add them into the mixing bowl with the mangoes.
  • (Optional) Wash about 50 g of dried prawns. Pound them and fry them in oil till they are crunchy. Dish out the dried prawns into a bowl without the oil. Set it aside. However, you need not fry the dried prawns if you do not want to. You can just add the pounded dried to the mangoes and shallots.
  • (Optional) Wash 1 bunga kantan and slice them very thinly. Add them into the mixing bowl of mangoes, shallots and dried prawns.
  • (Optional) Take 4 kaffir lime leaves. Wash them and remove the main veins. Julienne them and put them into the mixing bowl.
  • Wash and chop up 3 green chili padi. Add them into the mixing bowl.
  • Wash and chop up 3 red chili padi. Add them into the mixing bowl.
  • Add 2 tbsp of sugar into the mixing bowl.
  • Add 1/2 tbsp of salt into the mixing bowl.
  • Add 2 tbsp of lemon or lime juice into the mixing bowl. If you want your kerabu to be very sour you may add more.
  • Stir all the ingredients in the mixing bowl and mix them well.
  • Let the kerabu sit for a minimum of an hour before you dig into them.
  • For those who have fried the pounded dried prawns, put them into the kerabu just before you eat so that they are crunchy when you eat them.