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Kerabu Mangga – Malaysian Salad
Kerabu Mangga, also known as Malaysian Salad, is a very healthy side dish. It directly translates to Mango Salad. Usually, the mangos used for this salad include the unripe and young ones. In fact, most prefer the unripe, mainly due to the firm texture and the less sweet taste. However, be sure not to buy too unripe mangos. Indeed, the sour flavors in the very unripe may prove too sour to handle.
Malaysians eat this not on its own as with the usual Greek Salad. Instead, Malaysians eat Kerabu Mangga to complete their meal. Malaysian Salads show some variety. In fact, many salads consist of a vegetable side dish. The Malaysian Salad, Kerabu Mangga differs from the rest, with the inclusion of the mango itself, and the crushed dried shrimps and the fish sauce used. These two ingredients really rich in flavor. However, to make the vegan recipe, we just need to remove these two. In fact, the mango provides a rich, flavorful salad without them.
Vegan Kerabu Mangga
Ingredients for Kerabu Mangga
- 1 mango
- 5 shallots
- 1 cucumber
- 4 chili eye bird peppers
- 1/2 cup Calamansi juice
- 1/3 cup ground peanuts
- 1 T oil (optional)
- Skin and shred the mango and cucumber into long thin slices.
- Slice thinly shallots and chili bird.
- Mix all the ingredients together.
- Serve immediately for best flavors!
Bird’s Eye Chili Pepper
These little peppers boast a hot scoville rating of 100,000 to 225,000 units, making them about half as hot as Habanero, but many times hotter than the jalapeno. If you can’t find these locally, you may substitute dry crushed chili pepper (use about twice the amount) or ground cayenne pepper. Of course, you might choose to use half as much Habanero pepper instead.
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