Kerabu Peria salads – Special

Julie Olive — Wed, 26 Dec 2018 21:16:44 +0000

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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