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.
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.
SUBSCRIBE AND NEVER MISS A RECIPE
SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.