Published Sep 07, 2012 Updated Sep 12, 2024 Today, we have a guest post from rising celebrity chef John Gregory Smith who is based in London. He is a cookbook author and also a TV chef, with a new YouTube Hungry show. John and I connected a few years ago when he was on a spice trip to Penang and joined my brother’s Penang Culinary Tour. Anyway, John has a few cooking segments on YouTube Hungry and I just love watching him, listening to his perfect English accent (swoon). Please welcome John to Rasa Malaysia with his Malaysian Coconut and Chili Kerabu salad. You can check out his cooking video of this kerabu salad here. This vibrant fresh Malaysian salad was inspired by my trip to Penang several years ago. After a busy day eating Dim Sum in Chowrasta market in Chinatown and delicious roti canai in Little India we stopped off for a proper meal at a wonderful restaurant called Minah. Minah was a typical Malay style restaurant, where fabulous food was cooked and presented buffet style. We ate so well; grilled fish with a tamarind dip, rich beef rendang, Ulam salad that had juicy cucumber and pineapple and lastly a wonderful beansprout salad – Kerabu. It was crunchy, hot and so delicious and worked so well with the beef curry, absorbing all the rich flavours. My version is all raw, so it’s super quick to make. It tastes fantastic with any grilled meat or fish and works beautifully with a creamy S.E. Asian curry.
What To Serve With Coconut And Chili Kerabu Salad
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