Kerabu Daging

Beef Salad

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The Malay word kerabu can be loosely translated as salad. It is a dish where fruits, vegetables and, oftentimes, grilled meats, are mixed with lots of different herbs and spices. The tangy sauce is best drizzled over the dish at the last minute before eating. There are many variations of kerabu. It is a dish enjoyed by many as it can be eaten on its own, with rice or as a side dish. This is my version of kerabu and you are free to add other vegetables such as cucumber or bean sprouts to jazz it up.

Ingredients

  • 300 g (11 oz) beef, tenderloin or steak cut
  • 1 Tbsp dried shrimps, toasted and coarsely pounded
  • Chopped roasted peanuts

Vegetables and Herbs

  • 3 tomatoes, seeded and diced
  • 5 bird’s eye chillies, thinly sliced
  • 2 stalks lemongrass, white part only, thinly sliced
  • 2 red chillies, thinly sliced
  • 1 medium red onion, peeled and thinly sliced
  • A handful of chopped coriander leaves
  • 3 kaffir lime leaves, thinly sliced

Sauce

  • 2 Tbsp toasted grated coconut
  • 3 Tbsp lime juice, or to taste
  • 1 tsp minced garlic
  • A pinch of white pepper powder
  • Salt, to taste
  • Sugar, to taste

Method

  • Bring a small pot of water to the boil. Add the beef and simmer over low heat until the beef is cooked through.
  • Remove the beef and set aside to cool before cutting into very thin, almost see-through slices.
  • Place the sliced beef into a large mixing bowl. Add the vegetables and herbs and dried shrimps. Set aside.
  • Combine the ingredients for the sauce.
  • Just before serving, toss everything together and check for seasoning. Garnish with chopped roasted peanuts and serve immediately.

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