Kerabu is slowly being forgotten - meet the chefs trying to revive this traditional Malay salad

Kerabu came about as a means of utilising leftover ingredients and indigenous produce in the area.

There is so much to love about kerabu – that riotous, tropical local salad, made using vegetables and herbs, and dressed with a fiery sambal, coconut and lime. It is sharp, tangy and often inherently addictive.

Kerabu is typically served as a side dish in Malay cuisine and emerged – like many dishes before it – as a way to utilise both raw and cooked leftover ingredients.