Recipes - Malaysian & Singaporean

Kerabu Pegaga (Centella Salad)
Kerabu Pegaga


This is a traditional Malaysian salad dish that is popular in Johor, which is a state in Malaysia. Refreshing and spicy, this dish is usually eaten with rice. This refreshing salad has a nice blend of flavours from the centella leaves that is mixed with fried anchovies, shredded coconut, shallots and chillies.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

200gm centella leaves (daun pegaga)
2 shallots (sliced thinly)
¼ cup dry anchovies (ikan bilis)
1 cup shredded coconut (kerisik)
5 red eye chilies (cut thinly)
½ teaspoon salt
1 cup of oil




Steps:

1. Cut centella leaves (daun pegaga) 1 inch thickness.
2. Heat oil in a pan and fry the anchovies, shallots and chilies for 3 minutes.
3. In the mortar, pound the fried ingredients and add some salt and the shredded coconut.
4. Transfer to the bowl and mix with centella leaves. Serve with hot rice.


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Kerabu Pegaga (Centella Salad)

Kerabu Pegaga (Centella Salad)

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This is a traditional Malaysian salad dish that is popular in Johor, which is a state in Malaysia. Refreshing and spicy, this dish is usually eaten with rice. This refreshing salad has a nice blend of flavours from the centella leaves that is mixed with fried anchovies, shredded coconut, shallots and chillies.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Salad
Cook Method: Pan-Fry
Cuisine: Malaysian & Singaporean
Ingredients

200gm centella leaves (daun pegaga)
2 shallots (sliced thinly)
¼ cup dry anchovies (ikan bilis)
1 cup shredded coconut (kerisik)
5 red eye chilies (cut thinly)
½ teaspoon salt
1 cup of oil

Instructions

1. Cut centella leaves (daun pegaga) 1 inch thickness.
2. Heat oil in a pan and fry the anchovies, shallots and chilies for 3 minutes.
3. In the mortar, pound the fried ingredients and add some salt and the shredded coconut.
4. Transfer to the bowl and mix with centella leaves. Serve with hot rice.

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