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Pennywort Kerabu
A more versatile version of the
kerabu
, with no anchovies. Great for mummies who don't like or can't consume fish.
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Course
Salad
Cuisine
Malay
Ingredients
Pennywort
julienned
1
clove
Garlic
crushed
2
bulbs
Shallots
crushed
1
tsp
Coarse black pepper powder
½
inch
Ginger
crushed
1
handful
Grated coconut
(white flesh only)
Indian mackerel
(Ikan kembung)
steamed, take the flesh
Tamarind juice
to taste
Instructions
Fry all the crushed ingredients in a pan until fragrant.
Add fish meat, grated coconut, salt and some tamarind juice. Mix to combine.
Once combined, add pennywort leaves and immediately serve.
Notes
It is advisable to not cook the pennywort leaves for too long as it will lose its nutrients the longer it is cooked.
Keyword
Confinement, Healthy
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