In the Kitchen

Kerabu Nangka


    • 300g jackfruit (nangka), boiled and sliced thinly
    • 1 tomato
    • 4 shallots, sliced
    • 2 stalks lemon grass
    • 2cm piece young ginger, thinly sliced
    • 3 kaffir time leaves, thinly sliced
    • 50g kerisik (fried coconut paste)
    • 1 lime, squeezed for juice
    • Sambal belacan (pound together)
    • 3 fresh red chillies, seeded
    • 1 tsp toasted belacan granules
    • Pinch of salt


    Put sambal belacan into a mixing bowl. Add the rest of the ingredients and mix well to combine. Add a dash of pepper and a squeeze of lime juice to taste. Toss well, then serve.

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