Kerabu Pucuk Paku Kerang | Resipi Kampung Segar, Pedas & Mudah
Kerabu Pucuk Paku Kerang | Resipi Kampung Segar, Pedas & MudahHai semua! Dalam video kali ini, Che Nom kongsikan resipi Kerabu Pucuk Paku dengan Kerang yang cukup segar, lemak, masam dan pedas. Kerabu kampung ini menggunakan pes wangi daripada belacan bakar, serai, lengkuas dan kerisik, kemudian digaul bersama santan pekat untuk rasa yang lebih padu.
Rahsianya ialah celur pucuk paku dan taugeh sekejap sahaja supaya kekal rangup, toskan hingga kering, kemudian perah limau nipis pada akhir sekali. Memang sedap dimakan bersama nasi putih panas, ikan goreng atau ayam goreng. Selamat mencuba!
Bahan-bahan (Bahasa Melayu)
- 2 ikat pucuk paku
- 1 genggam taugeh
- 1/2 biji bawang merah besar, dihiris nipis
- 1 biji cili merah besar, dihiris
- 2–3 tangkai cili padi, dihiris
- 1–2 biji limau nipis
- 1/2 cawan santan pekat
- 200–300g isi kerang rebus
Bahan pes kerabu
- 2 batang serai
- 1/2 inci lengkuas
- 1 biji bawang merah kecil
- 3–4 tangkai cili padi
- 1 sudu kecil lada hitam
- 1 inci belacan bakar
- 1 sudu besar kerisik
- 2–3 sudu besar air asam Jawa
- 1 sudu kecil gula perang
- Garam secukup rasa
- 1/2 sudu kecil serbuk perasa
Ingredients (English)
- 2 bunches fiddlehead fern shoots (pucuk paku)
- 1 handful bean sprouts
- 1/2 large red onion, thinly sliced
- 1 large red chilli, sliced
- 2–3 bird’s eye chillies, sliced
- 1–2 limes
- 1/2 cup thick coconut milk
- 200–300g cooked cockle meat
Kerabu paste ingredients
- 2 lemongrass stalks
- 1/2 inch galangal
- 1 small shallot
- 3–4 bird’s eye chillies
- 1 teaspoon black pepper
- 1 inch toasted shrimp paste (belacan)
- 1 tablespoon kerisik (toasted grated coconut)
- 2–3 tablespoons tamarind water
- 1 teaspoon brown sugar
- Salt, to taste
- 1/2 teaspoon seasoning powder
#KerabuPucukPaku #KerabuKerang #ResipiKampung #MasakanMalaysia #chenom
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