Kerabu Peria salads – Special

Kerabu Peria salads – Special

And so the journey of the torch ginger Bunga Kantan continues. 

This time it is bitter gourd or peria in local Malaysian dialect. I can eat this alone like salads. It’s very nice with lettuce serve like lettuce wraps.

Kerabu Peria salads

Ingredients

Blend Ingredients

  • 2 tbsp minced torch ginger
  • 1 minced large onions or 2 small onions
  • 3 – 4 cloves minced garlic
  • 100 g dried shrimps
  • 2 fresh red chillies

Other Ingredients

  • 1 medium size bitter gourd sliced thinly
  • 1 tbsp peanut oil
  • salt & sugar
  • 1 tbsp apple cider vinegar
  • crispy garlic and shallots
  • mix lettuce or little gem lettuce

Instructions

  • Fry the blended ingredients – torch ginger flowers, onions, garlic, soaked and pounded dried shrimps and chillies. When fragrant turn heat off.
  • Add the thinly sliced bitter gourds that I have marinated with a pinch of salt sugar and vinegar. Give it a good mix.
  • Add in crispy garlic and onions – Serve on top of mix lettuce leaves, eat and sigh in bliss

Notes

Note – this is a nice dish just served on top of fresh lettuce. You can add extra chilli sauce on top. TIP – For a posh serve you can add proteins like prawns or squids.
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