How to Make Singaporean Kerabu Cucumber Salad Asian Cooking Recipe Cuisine

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Singapore Kerabu Cucumber Salad


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 2-3 Servings

 1 small cucumber

 ½ teaspoon salt

 3 tablespoons freshly grated coconut

 2 tablespoons fresh lime juice

 1 teaspoon sugar

 SPICE PASTE:

 2 tablespoons dried prawns

 4 Asian shallots

 4 cloves garlic

 3 red finger-length chillies


Directions:

 To make the Spice Paste, soak the dried prawns in warm water until soft, about 40 minutes, then drain and grind with the shallots, garlic and chillies until fine.

 Peel the cucumber and quarter it lengthwise. Remove the seeds and soft core, then slice the firm flesh diagonally into diamond shapes about 6 mm (1/4 in) thick. Sprinkle with salt and set aside.

 Dry-fry the grated coconut in a nonstick skillet over medium heat for 3–5 minutes, stirring constantly, until lightly browned.
Drain the cucumber of any juices, then toss with the Spice Paste, fried coconut, lime juice and sugar. Serve immediately.


Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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