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Malaysian Cucumber Kerabu
by Zak Pelaccio, Fatty Crab (West Village), New York, NY
Directions
Serves 4 (photo courtesy of Chichi Wang)
Heat the oil to 350°F and fry the dried shrimp until golden and crispy. Use something heat proof with holes to remove the shrimp from the oil and drain on a table. Once the shrimp have cooled, mince them.
Wash and grate the cucumber on the large holes of a box grater. Alternatively, slice the cucumber into thin matchsticks. In a large bowl, mix the sambal belacan and coconut milk. Add the remaining ingredients. Adjust the flavor with lime juice and spoon a bit of warm stock over the whole thing. It should be good and moist. If you're eating fish, use fish stock, meat, use the chicken stock.
Ingredients
- 1 English cucumber
- 1/2 onion, sliced very thin
- 2 tablespoons Coconut milk
- 1 tablespoon dried shrimp
- 1/2 cup vegetable oil
- 1 teaspoon Sambal Belacan
- 1 lime
- 2 tablespoons chicken stock or fish stock, depending on what type of protein the dish is to compliment.
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fish sauce
- 1 clove or garlic, minced
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).