Kerabu Taugeh: Veg & Non-Veg Options, Including Chicken Feet

(Updated Version)

I absolutely love all things kerabu (NASI KERABU KELANTAN). This traditional Malaysian Malay salad is a delightful fusion of flavors, combining the crunchy freshness of vegetables with the bold, tangy notes of Malaysian cuisine. Among its many variations, there's the fruity KERABU MANGGA (Mango Salad). What makes kerabu so appealing is its simplicity - sometimes the veggies need a quick blanch, other times they don't, but it's always about prepping the ingredients and giving them a quick toss. Today, I’m sharing three kerabu recipes with you, starting with Kerabu Taugeh, a vegetarian version that showcases the bold flavors Malaysians adore. Don't underestimate this vegetarian kerabu - it’s just as satisfying.

I’ve also got a non-vegetarian twist with Kerabu Tauge Ikan Bilis Goreng (Bean Sprout Fried Anchovy Salad), and another unique variation, Kerabu Kaki Ayam (Chicken Feet Salad). And as a final treat, I'll include a recipe for Tauge Goreng Telur (Bean Sprout Egg Fried). Ready to dive into these recipes? Let’s get started before we drool any further.

Kerabu Taugeh/Bean Sprout Salad (Vegetarian)
Ingredients
2 cups taugeh/bean sprouts – blanched for 1-2 minutes to soften
1 tbsp kerisik (pan-fried and pounded grated coconut) – recipe available at KERABU BENDI/OKRA
5 shallots – thinly sliced
2 red chillies – thinly sliced
2 sprigs spring onion – thinly sliced
2 sprigs coriander leaves – thinly sliced
Lime juice – as needed
A pinch of palm sugar – pounded

Method
Combine all ingredients in a bowl.
Toss and serve immediately.

Kerabu Tauge Ikan Bilis Goreng/Bean Sprout Fried Anchovy Salad
Ingredients
1 ½ cups bean sprouts – cleaned and blanched
1 ½ tbsp crispy fried anchovies
1 ½ tsp crispy fried peanuts
Some crispy fried shallots/onion
3 sprigs spring onion – thinly sliced
1 tbsp soy sauce
A squeeze of calamansi lime juice
Salt – if needed

Method
Arrange the bean sprouts, anchovies, peanuts, fried shallots, and spring onion on a serving plate.
Drizzle with soy sauce and lime juice.
Add salt if needed.

Kerabu Kaki Ayam/Chicken Feet Salad
Ingredients
1 cup chicken feet (store-bought, cleaned, and ready-to-eat)
2 bird’s eye chilies – sliced
4 shallots – sliced
½ inch ginger – julienned
Some coriander leaves – sliced
Lime juice – as needed
Salt – to taste

Method
Combine all ingredients in a bowl.
Toss everything together.

Tauge Goreng Telur/Bean Sprout Egg Fried
Ingredients
2 eggs
4 garlic cloves – chopped
1 handful bean sprouts – cleaned
Few chives/kucai – sliced
1 red chili – sliced
1 red onion – sliced
3 tbsp oil
Salt – to taste

Method
Heat oil in a pan and add garlic, bean sprouts, chives, chili, and onion.
Stir quickly to combine.
Break the eggs over the mixture and swirl them in.
Add salt and cook to your preferred texture.