Isn’t there something irresistibly enchanting about a raw mango salad, or kerabu mangga as we call it in Bahasa Malaysia (NASI KUNYIT/MALAY TURMERIC RICE)? If you ask me, I’m all for sour flavors, and kerabu mangga is the epitome of tangy delight. I’ve sampled various styles, from Thai to different Malay versions, and let me tell you, each one has its charm.
Ingredients
1 large unripe
mango, peeled and thinly sliced
1 red chili,
thinly sliced
2 birds eye
chilies, thinly sliced (optional)
4 shallots,
thinly sliced
4-5 sprigs of mint leaves, shredded
1/2 tbsp lime
juice (adjust according to mango sourness)
1/2 tbsp
powdered palm sugar
1/2 cup roasted
cashew nuts or peanuts, coarsely pounded
Salt, to taste
Method
In a large
bowl, toss together the sliced mango, red chili, birds eye chilies (if using),
shallots, and shredded mint leaves.
Add lime juice, powdered palm sugar, and roasted cashew nuts to the bowl.
Season with salt to
taste.
Toss all the
ingredients together until well combined.
Mangoes, on their own, are a delight to the taste buds. Picture the juicy, golden slices melting in your mouth! For an extra crunch, mix in some salad leaves, cucumber or zucchini, and even cherry tomatoes alongside the mango. The combination of colorful mangoes and veggies offers a feast for the eyes and a soothing experience for the senses - true Zen Cuisine Therapy for the breath, body, mind, and soul.
But wait, there’s more you can do with kerabu mangga! Transform it into Ikan Goreng Tenggiri Mangga (Fried Fish with Mango Salad). Just top the fried fish with the mango salad. For an aromatic touch, try adding kaffir lime leaves (limau purut) to enhance the flavor.
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