Tripe Salad (Kerabu Perut) Siam Style
Last week, Abang Affan bought
some tripe as he craved for tripe salad. I discovered at least there are two
ways of making tripe salad, one from Siam style and the other is based on
Kelantan using coconut milk and kerisik. I opt for Siam style as I have the feeling
that we both like it better.
Check this reference:
Ingredients:
1/2 kg simmered (rebus) tripe (perut)
2 lemongrass-thinly sliced
1 onion-thinly sliced
1/2 torch ginger flower (bunga kantan)
1 tomato-sliced
10 bird's eye chilli (cili padi) thinly sliced
1 key lime (limau nipis)-juice
Vinegar
Fish sauce
Salt and sugar
Method:
1. Cut the simmered tripe into thin slices
2. Mix the tripe with onion, lemongrass, torch ginger flower, bird's eye chilli and tomato.
3. In other bowl, mix salt, sugar and key lime juice well.
4. Mix both ingredients. Done!
1/2 kg simmered (rebus) tripe (perut)
2 lemongrass-thinly sliced
1 onion-thinly sliced
1/2 torch ginger flower (bunga kantan)
1 tomato-sliced
10 bird's eye chilli (cili padi) thinly sliced
1 key lime (limau nipis)-juice
Vinegar
Fish sauce
Salt and sugar
Method:
1. Cut the simmered tripe into thin slices
2. Mix the tripe with onion, lemongrass, torch ginger flower, bird's eye chilli and tomato.
3. In other bowl, mix salt, sugar and key lime juice well.
4. Mix both ingredients. Done!
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