KERABU KACANG BOTOR & TAUGEH
(FOUR ANGLE WINGED BEAN & BEANSPROUT SALAD)
Serves 4
INGREDIENTS
·
6 kacang
botor (four angle winged bean)
·
1 cup taugeh
(beansprout)
·
2 lemongrass
·
1 torch ginger flower
·
6 shallots, sliced
·
½” slice of
young ginger
·
2 red chili, seeded
·
½ cup grated coconut, lightly toasted
·
4 calamansi lime, juiced
·
1 tsp sugar
Sauce Paste
·
2 tsp dried shrimp
·
1 lemongrass, sliced
·
4 shallots, sliced
·
2 garlic, sliced
·
2 bird’s eye chili
·
½ tsp belacan
(shrimp paste)
·
½ cup grated coconut, toasted until golden
DIRECTIONS
·
Slice kacang
botor thinly, diagonally. Finely slice seeded red chili and young ginger
into strips. Remove the tough outer layer of the lemongrass, slice the inner
part finely. Thinly slice the shallot and torch ginger flower.
·
Remove tail and bean skin from taugeh. Put in a bowl, cover with hot
water. Leave for 2 minutes, drain and rinse in cold water to stop further
cooking.
·
Dry fry all the spice paste ingredients until
fragrant. Pound in a pestle & mortar until forms a paste. Thin with calamansi
lime juice.
·
To make the salad, place sliced kacang botor, taugeh, red chili, ginger, shallot, torch ginger flower and toasted
coconut in a bowl. Add the spice paste and sugar. Toss until well mixed, add
salt and more lime juice or sugar if required.
·
Keep cool until serving time.
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