No-Cook Vegetarian Okra Salad, or Kerabu Bendi as it's known among the Malaysian Malay community. Isn’t it amazing that even okra can shine in a no-cook salad? By the way, kerabu needs no introduction - I’ve previously shared Kerabu Taugeh/Bean Sprout Salad and Kerabu Mangga/Mango Salad) (KERABU TAUGEH/BEAN SPROUT SALAD).
The ingredients are more or less similar, with one key addition apart from okra (or ladies' fingers): kerisik. I’ve spoken about kerisik before - it’s basically fresh grated coconut that’s pan-fried and pounded to release its nutty flavors.
I have two
recipes for you: one as Malay Okra Salad and the other as Kerabu Bendi. One
includes kerisik, the other does not. Trust me, No-Cook Okra Salad or Kerabu
Bendi is truly sensational - it brings the joy of authentic Malay flavors (SAMBAL TELUR/EGG SAMBAL RECIPE) into
a simple, delightful salad.
Ingredients
10 okra - simmered and sliced
1 ½ tablespoons kerisik
1 medium-sized onion - sliced
Sliced chilies - as neded
1 lemongrass - sliced
Lime juice - to taste
Salt - to taste
Palm Sugar - to taste
Method
In a bowl, combine all the ingredients.
Toss them together until well mixed.
Kerabu Bendi
Ingredients
6 okra – simmered or steamed to soften, then cooled
and sliced
1 chopped red chili
3 chopped shallots
¼ inch chopped ginger
2 sprigs curry leaves
Palm sugar to taste
Lime juice to taste
Salt to taste
Method
Add all ingredients to a bowl.
Mix and toss well.
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