Asam Laksa Kerabu Salad

How to make a simple version of Penang Asam Laksa?


A thought running through my head - and running through my burning fingers – as I tediously cleaned the cooked fish straight out from the pot.  There must be another way.  And just then, I spotted the plate.  A rainbow of veggies and fruits and herbs.  A salad.  Not the iconic dish of Penang, but the essence of it – torch ginger flower, pineapple, Chinese lettuce, mint leaves, shallots, and red chili pepper.  An Asam Laksa Kerabu Salad.

Kerabu is a Malaysian tropical fruit salad, typically dressed with a spicy sambal sauce that leaves your tongue tingling.  But a milder version is delicious too, so for a change, I whipped up a gentler dressing of chili lime.


Gather a medley of fresh vegetables & fruits - cucumber, lettuce, shallots, pineapple and mango.  Chop them up, mix, and brighten with fresh green mint leaves and the pink petals of torch ginger flower.  Mint leaves lend a refreshing bite, while the torch ginger flower imparts a sweet, floral fragrance to the salad.  Finally, top with crushed peanuts and drizzle with chili lime dressing, for a crunchy, colorful, sweet and sour Malaysian salad.


Serve the Asam Laksa Kerabu Salad as an appetizer or enjoy it the Malaysian way – served on a banana leaf instead of a plate, the salad piled on top of rice with a mix of curry dishes on the side!

Where to find more information for this Asam Laksa inspired kerabu salad?


On a small island, but not Penang.  Travel along the New Spice Route to the stunning Dalmatia Coast, to the island of Trogir in Croatia, to find the my original feature and the lovely Maja Matus on her site – Dalmatia Gourmande


Maja shares a variety of recipes, including many healthy, local dishes that have been strongly influenced by Italian cuisine.  On Dalmatia Gourmande, discover the food, the culture, and the “cheerful, good eating, and good looking” people of Dalmatia.



Asam Laksa Kerabu Salad with Chili Lime Dressing 
Ingredients:
1/2 cucumber, core/seeds removed and thinly shredded
3 shallots, sliced thinly
A few leaves of Celtuce (Chinese lettuce) or iceberg lettuce, shredded
1/4 cup fresh pineapple, cut into thin strips
1 sweet or green mango, cut into thin strips
A handful of fresh mint leaves, whole or sliced thinly
1/2 torch ginger flower, finely chopped
A handful of chopped roasted peanuts or cashews


Chili lime Dressing:
2 tbsp fresh lime juice
2 tsp rice vinegar
2 tsp fish sauce, optional
1/2 tbsp sugar or light palm sugar
1/2 red chili pepper, deseeded & finely sliced


Method: 
1. Combine all ingredients and mix well with dressing.
2. Garnish with some mint leaves, torch ginger flower and peanuts/cashews.