This is the fourth and the last but not least dish i cooked for MMF. I enjoy eating this it is very appetizing. It is simple and easy to prepare. It is the combination dish of the Northern and the Southern Nyonya Cuisine. Kerabu Lady Finger.
Kerabu Lady Finger
Recipe source: Northern and Southern Cuisine by Chef Ricky Ng
Ingredients A:
350g lady fingers ( cut into halves)
Ingredients B:
1 1/2 tbsp dried shrimp (pounded dried shrimp)
1 tbsp dried shrimp (fried untill crispy) (i added this)
1/2 tbsp chopped ginger torch
1 nos shredded chili
1 shallot (slice thinly)
Seasoning:
2 tsbp lime juice
1 1/2 tbsp sambal belacan
1 tsp sugar
1/4 tsp each salt and pepper
To do:
1. Blanched lady fingers for 2-3 minutes, then remove and place it into a mixing bowl and mix well with ingredients B and seasoning.
(i arrrange blanched lady on platter and sprinkle (ingredients B and seasoning mixed together) on top and serve.
Making of Sambal Belacan
Ingredients:
80g red chilies
25g toasted belacan
a pinch of salt
To do:
1) Pound or blend all ingredients till fine.
Note:
Ladies finger is mind to be sticky. If prefer a non-sticky ladies finger blanced whole then slice. Enjoy..^^
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I am submitting this post to Malaysian Food Fest, organised by Wendy of Table for 2....or more and for the month of August , the state of Malacca, hosted by Yummylittlecooks
~My nanny gave me some special red lady fingers~
Kerabu Lady Finger
Recipe source: Northern and Southern Cuisine by Chef Ricky Ng
Ingredients A:
350g lady fingers ( cut into halves)
Ingredients B:
1 1/2 tbsp dried shrimp (pounded dried shrimp)
1 tbsp dried shrimp (fried untill crispy) (i added this)
1/2 tbsp chopped ginger torch
1 nos shredded chili
1 shallot (slice thinly)
Seasoning:
2 tsbp lime juice
1 1/2 tbsp sambal belacan
1 tsp sugar
1/4 tsp each salt and pepper
To do:
1. Blanched lady fingers for 2-3 minutes, then remove and place it into a mixing bowl and mix well with ingredients B and seasoning.
(i arrrange blanched lady on platter and sprinkle (ingredients B and seasoning mixed together) on top and serve.
Making of Sambal Belacan
Ingredients:
80g red chilies
25g toasted belacan
a pinch of salt
To do:
1) Pound or blend all ingredients till fine.
~Sprinkle fried shrimps on top~
Note:
Ladies finger is mind to be sticky. If prefer a non-sticky ladies finger blanced whole then slice. Enjoy..^^
.jpg)
I am submitting this post to Malaysian Food Fest, organised by Wendy of Table for 2....or more and for the month of August , the state of Malacca, hosted by Yummylittlecooks
那个角豆.....怎么那么长！
ReplyDeletehi Kate,
ReplyDelete这个是我的褓母给我的, 说是大种的.
一条有7"长呢!
hvnt seen red ladies fingers! this one looks more 'devil' than your devil curry, a devil's fingers!! haha!in your previous post, you mentioned abt that jantung pisang, really curious to see how they taste like.
ReplyDeleteHi anonymous ,
ReplyDeleteThanks for dropping by. You're welcome. If you do dropping again please leave your name before you leave so I know how to address you.
Thank you and all the best to you.
mui
Sorry anonymous its my typing error I mean drop by again not dropping again.
Deletehi Lena,
ReplyDeleteThis is my first time too seeing these red okra. My nanny gave th to me. The red ones will turn green when it is blanched. That's why you did not see the Kerabu I prepared got red okra.
Hehe I myself also have not tasted jantung pisang. I only heard of it . If I have a chance to try it I will let you know how does it taste and smell like.
Have a nice week ahead!
mui
Hi Doreen,
ReplyDeleteI am Chef Ricky Ng, author of more then 10 cook books ,mostly Nyonya, nice to know that you are using some of my recipes for MFF,later this monthh I will be launching another 2 books namely Nyonya Snacks and Dessert and Asian Curries, should you required any recipes please do noy feel hesitated to email me at currykapitan@yahoo.com.
Cheers and Happy Cooking
Chef Ricky Ng