The sweet sour seasoning with aromatic bunga kantan as well as peanuts and sesame seeds would not work so well if it’s not for the aromatic belacan.
By Shannon Lim
This time I’m delighted that no cooking is required, and I was surprised that the raw seaweed has a nice soft ‘crunch’ that goes well with the other vegetables. Ever seen a salad with belacan? The sweet sour seasoning with aromatic bunga kantan as well as peanuts and sesame seeds would not work so well if it’s not for the aromatic belacan.
Eucheuma Seaweed Kerabu – A Delicious Aromatic Salad
- Total Time: 30 mins
- Yield: 4 1x
Description
The sweet sour seasoning with aromatic bunga kantan as well as peanuts and sesame seeds would not work so well if it’s not for the aromatic belacan.
Ingredients
Scale
- 50g dried coral seaweed – soaked & become about 250g
- 3–4 tablespoon Calamansi Juice
- 1 tablespoon sugar
- 2 red chili
- 1 tablespoon belacan paste (Shrimp paste)
- 3 inches carrot – cut into thin strips
- 1 japanese cucumber – cut into thin strips
- ½ red onion – thinly sliced
- ½ cup roasted peanuts – roughly grinded
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sliced Torch Ginger Bud (Bunga Kantan)
Instructions
- Drain seaweed well and roughly snip them shorter. In a big bowl, toss seaweed with calamansi juice, sugar and salt.
- Meanwhile pound chilli and belacan together, then toss with the seaweed. Chill it in the fridge until it’s time to serve. Taste the seaweed after 30 minutes, if it needs more flavour, adjust according to your preference. (This can be prepared the day before).
- When it’s time to serve, mix with the other ingredients and garnish with coriander.
- Best served chilled.
- Prep Time: 30 mins
- Category: Side
Hi Shannon, I stumbled into your website while looking for information on coral seaweed. I am a former Penangite currently living in USA for the past 14 years. I still have family back in Penang and my mom is currently visiting my brother in Penang. I have never known about coral seaweed until last year while googling for healthy food. Since you posted this recipe made of Coral Seaweed, you must know where to buy the coral seaweed. I have asked my brother to look for the product for me while he was in Pangkor Island but he couldn’t find it as we have never had them before in our life. I heard from a Malaysian friend who also lives here in the USA said it is kind of cheap and she was from Ipoh or may be Klang area. Can you please tell me where in Malaysia I could find the coral seaweed and how much is the cost? Thanks for sharing the recipe. It looks yummy and I love kerabu style.
Hi Yin Hui. These euchema seaweed are found/harvested in Sabah, and it’s now commonly sold all over Malaysia at many Chinese herbal shops. 300g is about RM10, if I remember correctly. You can read up more about my writeup here http://www.justasdelish.com/eucheuma-seaweed-kerabu/