Kerabu

Kerabu I must say is not my cup of tea. What is Kerabu? Basically, it is salad with a unique dressing. There are various ways serving kerabu just like salad. Since I don't really eat kerabu, this menu was never served on my dining table until recently. My mom had lunch with us & she brought along all the ingredients to prepare her kerabu.

Observing her in my kitchen, making kerabu is merely a blink of an eye. Perhaps the fact that she had prepared all the ingredients beforehand made it so simple.

This is the key to her superb kerabu. According to mom, sauteed dried chillies, dried shrimp & grated coconut are all ground together. Add salt to taste.

The vegetables she used for her kerabu are...

Pennywort Leaves (daun pegaga)

Four-angled Beans (kacang botol)

Long Beans

Onions

She normally uses Torched Ginger (bunga kantan) too but could not find fresh ones. Stir all ingredients together.

Last touch is juice from a kalamansi (limau kasturi) & salt.

My mom's special Kerabu.

Tomyam Campur

I am not really a Tomyam lover. But having tried this tomyam paste I began to appreciate this Thai Cuisine. I did not prepare this meal from scratch though. I used instant tomyam paste. Ever since I discovered this instant paste, never have I tried others.

First of all is to sautee pounded lemon grass & cut onions.

Once fragrant, pour in enough water. That is 2 glasses of water for a packet of the paste.

This is the tomyam paste I always opt for.

Add in the paste once the water has boiled.

Next is to join in kaffir lime leaves.

Add in sliced beef. Let simmer for awhile to make the beef tender

After that, the chicken.

Some squids.

And of course the vegetables. Carrots, cauliflowers & baby corns.

Add salt to taste & finally, lightly pounded bird's eye chillies

Tomyam Campur