Having only a microwave oven often limits your choice of types of meals to prepare.However, preparing certain salads and kerabu ( the Malay equivalent of salads)does not need any cookers or ovens.
Here is a family favorite,the tangy mango kerabu.Kerabus are popular in the northern part of Malaysia.It must be from the Thai influence.
Ingredients for the Mango Kerabu:
2 unripe mangoes,cleaned and skin removed
100g shallots or onions,sliced
10 bird's eye chillies, sliced
75g dried anchovies
a handful of raw peanuts
1 tbsp dried shrimps, soaked and coarsely pounded
Salad dressing
3 tbsp lime juice
2 tbsp Thai fish sauce
2 tbsp sugar or to taste
Fry anchovies until fragrant and crispy.Dish out and set aside.Heat wok until hot, then put in raw peanuts and salt.Lower the heat and stir-fry constantly for 10-15 minutes with a quick to-and-fro motion.Fry until the peanut skin begins to blister and turns brown.There must be no compromise for this, otherwise the peanuts will end up with a burnt skin outside and still raw inside. Before dishing up, test the peanut by tasting it.Make sure it is crunchy.Remove from the heat and allow to cool before removing the skin.You can do this frying at home where you have the normal cooker if you only have a microwave oven in your rented apartment.For those living away from home,other than in Malaysia, I am sure you will be provided with a hotplate at least.
Shred mango with a shredder.If you don't have a shredder, you can cut it into small strips manually with a sharp knife.Combine mango with sliced shallots or onions, bird's eye chillies and dried shrimps to the salad bowl.If bird's eye chillies are too hot for you, you can substitute with normal red or green chillies.
Mix dressing ingredients together and add into the mango mixture.Toss well to combine.Just before serving, stir in the peanuts and anchovies.
Variations to the recipe above:
You can exclude the fish sauce if you cannot find it in the market.I normally add shredded wild ginger flowers, (bunga Kantan) and the children would love it.
Saturday, August 16, 2008
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