What is ‘kerabu’? It is an Asian salad that I grew up with – a staple in South East Asian culinary offering. The balance of sweet-sour-spicy-salt combine with fresh ingredients sum up a perfect kerabu. It is all in the dressing!
I enjoy making kerabu because it is very easy, quick and require minimal cooking or none at all – perfect for beginner. What it require is chopping and slicing numerous ingredients.
This variation takes credit from the richness of ‘kerisik’ which is grated coconut fried till fragrant and then pound or grind. I call this toasted coconut butter. It adds body, flavor, and texture to this light and refreshing dish. I use desiccated coconut as a shortcut way versus the traditional method using fresh firm coconut meat from brown matured coconut.
This delicious salad can be enjoyed on its own or eat with rice. Go on and make yours pronto!
- 200g of desiccated coconut
- 4 cucumbers
- 1 green apple
- 1 small red onion
- 1 small red chili
- 1 lemon or lime
- 1 teaspoon of Pink Himalayan salt or sea salt
- 1 tablespoon of brown sugar or palm sugar
- Toast desiccated coconut on a pan on a slow heat until golden brown. Stir around to disperse the heat. This process will take about 5 minutes. Warning on those lovely smell!
- Transfer into a bowl and allow to cool.
- Put the brown coconut meat in a food processor. Pulse until it really fine and dense towards producing oil/butter for about 1 minute.
- Cut cucumbers into think sticks of 2-3 inches long. Remove the soft middle part.
- Cut apple into 4 pieces. Remove the core. Then slice thinly.
- Slice red onion and chilli thinly.
- Combine all fresh cut ingredients in a large bowl.
- In a small bowl mix salt, sugar, and juice of fresh lemon.
- Finally mix dressing and kerisik into the large bowl.
- Toss and taste accordingly.