Resepi Kerabu Mangga Bersantan

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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Resepi Kerabu Mangga Bersantan: A Delightful Malaysian Salad

Kerabu mangga bersantan, or creamy mango salad, is a vibrant and refreshing Malaysian dish. This recipe combines the sweetness of ripe mangoes with the creamy richness of coconut milk, creating a delightful balance of flavors and textures. It's a perfect appetizer, side dish, or even a light meal. This detailed guide will walk you through creating this delicious kerabu.

Ingredients You'll Need:

This recipe is easily adaptable to your taste, but here's a good starting point:

• 2-3 ripe mangoes, peeled, pitted, and julienned (choose a variety that's sweet and not too fibrous)
• 1 cup thick coconut milk, (santan) – using fresh coconut milk will yield the best results
• 1/2 cup shredded cucumber, (timun) adds a refreshing crunch
• 1/4 cup thinly sliced red onion, (bawang merah) for a subtle bite
• 1-2 red chilies, finely chopped (cili merah) – adjust to your spice preference
• 2 tablespoons of chopped fresh mint leaves, (daun pudina) adds a lovely aroma and flavor
• 1 tablespoon of chopped fresh coriander leaves, (daun ketumbar) another layer of fresh flavor
• 1 tablespoon of lime juice, (jus limau kasturi) essential for balancing the sweetness
• 1 teaspoon of belacan (shrimp paste), (optional) adds a pungent, umami depth – use sparingly
• 1/2 teaspoon of salt, (garam) adjust to taste
• 1/4 teaspoon of sugar, (gula) to balance the flavors

Step-by-Step Instructions:

1. Prepare the Mango: Wash, peel, and pit the mangoes. Julienne the mangoes into thin strips. The size of the strips will affect the texture; thinner strips are more delicate, while thicker strips offer a bit more bite.

2. Combine Ingredients: In a large bowl, gently combine the julienned mangoes, shredded cucumber, thinly sliced red onion, chopped chilies, mint leaves, and coriander leaves.

3. Add Coconut Milk and Seasoning: Add the thick coconut milk, lime juice, belacan (if using), salt, and sugar to the bowl. Mix everything thoroughly but gently to avoid bruising the mangoes.

4. Taste and Adjust: Taste the kerabu and adjust the seasoning to your preference. You might need more lime juice for extra tanginess, or a bit more sugar if you prefer it sweeter. The belacan should be used sparingly, as it can overpower the other flavors.

5. Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the best taste and texture. Serve chilled as an appetizer or side dish.

Tips for the Best Kerabu Mangga Bersantan:

• Mango Selection: Choose ripe but firm mangoes for the best texture and sweetness. Overripe mangoes can become mushy.
• Coconut Milk: Freshly squeezed coconut milk will offer the richest flavor. If you're using canned coconut milk, ensure it's full-fat for the creamiest result.
• Spice Level: Adjust the amount of chili to your preference. If you don't like spicy food, you can omit the chilies entirely.
• Garnish: Garnish with extra mint leaves or a sprinkle of toasted sesame seeds before serving for an added visual appeal.
• Serving Suggestions: Serve with grilled fish, chicken satay, or nasi lemak for a complete and flavorful meal.

This recipe for Resepi Kerabu Mangga Bersantan is a testament to Malaysian cuisine's ability to combine simple ingredients into a delicious and satisfying dish. Enjoy this refreshing and flavorful salad! Remember to share your culinary creations using the hashtag #KerabuManggaBersantan.