Are looking for a malaysian kerabu mangga (manggo salad) recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious malaysian kerabu mangga (manggo salad) should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of malaysian kerabu mangga (manggo salad), first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare malaysian kerabu mangga (manggo salad) delicious as long as you know the trick and how to make this dish can be treat special.

Ingredients and seasonings required in prepare

1. Take 2 mangoes small green , skinned and shredded
2. Prepare 5 shallots , sliced finely
3. Take 10 eye chiles birds , sliced finely
4. Prepare 1 cucumber medium , soft centre removed and shredded
5. Prepare 1 carrot medium , shredded
6. Use Seasoning
7. Take 3 tablespoons lime juice
8. Prepare 2 tablespoons sugar
9. Prepare 1 tablespoon fish sauce
10. Prepare 1 tablespoon sesame oil
11. Prepare 1 dash pepper
12. Prepare Garnishing
13. Use coriander leaves
14. Prepare mint leaf

Strips of cucumber and crunchy bean sprouts. Thai bird's eye chili for a fire on your tongue that will make you scream, "Kerabu, kerabu kerabu!" as you run for a glass of ice water. Use a knife to cut it as thin as possible. Transfer the cut mango into a serving bowl, add all the chopped herbs above, add the sugar and fish sauce.

Steps to make Malaysian Kerabu Mangga (Manggo Salad):

1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Enjoy!
4. Done and ready to serve!

Toss it lightly and sprinkle sparingly with the grounded peanuts. Best served chilled as an appetizer in a full course meal. This kind of salad is very popular across the border in Thailand. Pound toasted dried shrimp in mortar and pestle into a fine paste, add ginger and belacan and continue pounding until mashed. Garnish with some mint leaves, torch ginger flower, and peanuts or cashews.

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