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

  • Food
  • Wednesday, 12 Jun 2019

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.

Subscribe now to our Premium Plan for an ad-free and unlimited reading experience!

Next In Food

You wouldn't expect to find sugar in these foods
Coffee chain campaign on protecting terrapins
Crisp fritters fresh from the kuali
Sublime snow skin
Thai and Johor favourites among weekday lunch options
Curious Cook: How food talks
Culinary Inspirations: My Bugis food heritage
Sweet chewy treats to enjoy on cool evenings
Malaysia Day curry puff offer attracts long queues
Renowned Japanese chef offers exclusive menu during KL visit

Others Also Read