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.
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