Bean Sprouts and Tripe Salad

Name: Bean Sprouts and Tripe Salad (Kerabu Tauge Dan Perut)
Cuisine: Malaysian
Ingredients: Store-bought coconut cream 2 Tbsp; Tripe 200 g (7 oz), boiled in water for 2 hours, drained and sliced; Salt to taste; Sambal belacan 3 Tbsp, made from 3 red chillies + ½ tsp toasted dried prawn (shrimp) paste (belacan); Pounded roasted grated or desiccated coconut (kerisik) 4 Tbsp; Shallots 8, peeled and thinly sliced; Bean sprouts 200 g, (7 oz) tailed and blanched; Sugar to taste; Uncooked rice 3 Tbsp, toasted and coarsely pounded; Kalamansi limes 4, juice extracted

Kerabu Tauge Dan Perut

Preparation info

Difficulty
Complex

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Tripe 200 g (7 oz), boiled in water for 2 hours, drained and sliced
Bean sprouts <

Asia
Malaysia
Gluten-free
South East Asia

Method

Put all the ingredients into a bowl and mix well. Serve immediately.