Thursday, July 13, 2017

KERABU KACANG BOTOR  & TAUGEH


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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