Nostalgic Malay Kerabu

Nostalgic
Malay

KERABU

Nostalgic Malay KERABU

KERABU IS ONE OF THE POPULAR DISH IN
THE MALAYSIA. ACCORDING TO KAMUS

DEWAN BAHASA DAN PUSTAKA, KERABU IS
A FOOD MADE FROM SLICED CUCUMBERS

OR VEGETABLES AND TOPPED GRATED
COCONUT, SALT AND PEPPER

Zai'adlina Binti Zainol Abidin
Syazana Khalisya Binti Ismail
Nur Anis Athirah Binti Ruslan
Khairill Qayyum Bin Muslim

KERABU BOOK

To my dear family, my partner in life, who makes each day brighter
than the day before; to my supervisor for final year project, who
keep assist and advice me; to my team of group project, of whom I
am very proud and blessed. I dedicate this book to you all with
enormous love and devotion. I will miss you. Thank you God for
blessing me. Thank you Mom and Dad. Thank you everyone.

Syazana Khalisya

This book is dedicated to my father, Muslim Bin Bakar, who taught
me through his example, that the capacity to love is boundless.
Although I miss his hugs and endless smile, I will feel his love and
remember him forever. To my dear family and partner in life,
whose love and support are endless. Thank you so much.

Khairill Qayyum

With love, I dedicate this book to my family, lecturer, friends and in
life, who are a constant sources of pride and countless blessings to
me. To my wonderful parents, Ruslan Bin Nisman and Hasmah
Binti Husain, whose love, support and wisdom are limitless and
priceless. Thanks for all your help.

Nur Anis Athirah



Nostalgic Malay
KERABU

First Edition

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requests, do write to the publisher at :

Politeknik Sultan Idris Shah
eISBN 978-967-2096-58-0

Nostalgic Malay Kerabu
Published in Malaysia by :
Politeknik Sultan Idris Shah
Sungai Lang, 45100
Sungai Air Tawar
Selangor

Tel: 03 3326806200
Fax: 03 3280 6400

Printed in Malaysia by :
Print Expert Shah Alam
20 Jalan Bunga Tanjung 2/16
Shah Alam, Selangor

Editor : Zai'adlina Binti Zainol Abidin
Syazana Khalisya Binti Ismail
Nur Anis Athirah Binti Ruslan
Khairill Qayyum Bin Muslim

Graphic Designer : Mazidah Bte Azali

Language editing : Nor Sabrina Izzaty Binti Rosli

TABLE OF CONTENT

Abstract 1

Preface 2

Acknowledgement 3

Introduction 4

Basic Ingredient 5

Kerabu Ulam Raja 7

Kerabu Jantung Pisang 9

Kerabu Pucuk Ubi 11

Kerabu Pucuk Paku 13

Kerabu Nangka 15

Kerabu Terung 17

Kerabu Perut 19

Kerabu Ikan Bilis 21

Kerabu Mangga 23

Kerabu Durian Belanda 25

Conclusion 28

References 29

ABSTRACT

The
objective of this cookbook for our Final Year
Project were to publish a Malay dished
cookbook focus on Kerabu and to discover the
Malay ethnic culinary history and their dish.
Community nowadays lack of information
about Malay food around them even if this
Malay food exist long time ago. Some of the
community don’t even know that this Malay
food and this will be affect us. After
that,with the increase of technology, many
people will try to chase every developing that
the world have made. Also the history and
the cuisine of it will be extinct because the
lack of publication of Malay food in Malaysia
that related to the cook books of Malaysia. In
this era, the research about the culinary
history and culture of this Malay food was
unfavourable. The society more advanced to
the technology than knowing the past. Other
than that, with the limited of research and
books, people cannot exposed more to the
outside world therefore resulting society
against to the Malay food at the low level.

1

Preface

Tht is
Nostalgic Malay Kerabu

Cookbook for Final
Year Project of the students

from the Department of
Tourism and Hospitality,
Politeknik Sultan Idris Shah

is designed and
published to promote a
local dish called kerabu as

well as  to
discover the Malay ethnic
culinary history and their

dishes. Overall, this
cookbook provides specific

information about the
kerabu food culture based
on the method conducted in

the project including the
research design, the case

study and the product
development related to the
tourism and hospitality field.

2

ACKNOWLEDGEMENT

First and foremost, all praise is due to Allah
S.W.T. for His blessings that we are able to complete
the proposal for the final year project (DTH 6034:
Project) in the specific time given.

The writing of this cookbook would have not been
successful without the endless effort from the project
supervisors for their gracious ideas and support. A
massive thanks to Madam Zai'Adlina Binti Zainol
Abidin and Miss Shufiah Binti Mustapa to work
together with us in a creating a special discovery of
kerabu that fulfils the requirements of this course.

Last but not least, we are very thankful that we
have succeeded to finish up this cookbook for the
Department Of Tourism and Hospitality, Politeknik
Sultan Idris Shah. Thank you very much to those
who have been involved in this project.

3

INTRODUCTION

The word 'kerabu' initially means
salad in English. The dish is popular
among the Malay and the Peranakan
communities in Malaysia.

It is made up of some fruits, vegetbles

or meats that are mixed with a

concoction of herbs and spices, tossed

and served as an appetizer. The most

common fruits or vegetables that are

usually used in a serving of kerabu are

coconuts, chilies, onions, and shrimp

paste. Due to historical background,

however it is difficult to claim whether

kerabu is truly a Malay dish as the

cooking methods and the ingredients

have been influenced by many other

cultures. 4

Onion

Kerisik

Coconut milk Belacan
Lime

Tomato

Bird's eye chilies

Basic Ingredients

Grated coconut Torch ginger
flower

Lemongrass

Red chili Carrot

5

10
TYPES

of
KERABU

7

KERABU ULAM RAJA

15 minutes- meal for two

Ingredients A

1 bunch Cosmos caudatus

80 g Grated coconut

2 tbsp Pounded kerisik

2 tbsp Lime juice

1 1/2 tsp Salt

1 tsp Sugar NOTES:

Soak the cosmos

Ingredients B ( Pounded) caudatus in a container

1 nos Onion filled with water to

1 nos Red Chili sustain its freshness

5g Shrimp paste

kerisik is a coconut paste

5g Dry shrimp

usually find in a Malay

Ingredients C (Sliced) dish

4 nos Bird's eye chilies

Method

1. Slices the cosmos caudatus thinly
2. Fry the grated coconut without oil until it is gold in colour
3. Mix Ingredient B and pounded Kerisik well
4. Add in the fried grated coconut followed by the bird's eye

chilies
5. Season the blend with lime juice, salt and sugar

8

9

KERABU JANTUNG PISANG

15 minutes - meal for two

Ingredients A ( Sliced)

200 g Banana flower

1 nos Onion

Ingredients B ( Diced)

1 nos Tomato

4 nos Red Chili

Ingredients C NOTE:
Use a young banana
2 tbsp Pounded Kerisik flower to experience
its chewiness
2 tbsp Lime juice

1 cup Coconut milk

80 g Grated coconut

1 1/2 tsp Salt

1 tsp Sugar

Method

1. Mix Ingredient A and B together
2. Add pounded kerisik and grated coconut into the mixture
3. Heat the pan and stir the mixture slowly with coconut milk
4. Season it with lime juice, salt and sugar

10

11

KERABU PUCUK UBI

15 minutes - meal for two

Ingredients A

1 bunch Cassava leaves

150 g Coconut milk

2 tbsp Pounded kerisik

2 tbsp Lime juice

1 1/2 tsp Salt

1 tsp Sugar

Ingredients B ( Pounded) NOTE:
Boil the cassava leaves
1 nos Onion with some water, some oil
and some salt.
4 nos Red Chili

5g Shrimp paste

Method

1. Separate cassava leaves from their stalks
2. Boil cassava leaves until they are tender and slice thin
3. Combine the cassava leaves with Ingredients B, coconut milk

and pounded kerisik
4. Season the combination of ingredient with lime juice , salt and

sugar
5. Mix them well

12

13

KERABU PUCUK PAKU

15 minutes - meal for two

Ingredients A

1  bunch Fiddlehead fern

20 g Bean sprouts

200 g Boiled cockles

2 tbsp Pounded kerisik NOTES:
Easy steps to peel off
2 tbsp Lime juice
cockles:
1 1/2 tsp Salt Boil some water in a pot
Put the cleansed cockles
1 tsp Sugar
into the pot after 30
Ingredients B ( Pounded) seconds

1 nos Onion Turn off the fire
Put ice into the pot
4 nos Red Chili Cockles now can be

5g Shrimp paste easily peeled off

Ingredient C ( Sliced)

4 nos Bird's eye chilies

Method

1. Blanch fiddlehead fern until it is tender
2. Mix Ingredient B and pounded kerisik together
3. Add beans sprouts, boiled cockles and bird's eye chilies
4. Season the blend with lime juice, salt and sugar
5. Mix the blend well

14

15

KERABU NANGKA

15 minutes - meal for two

Ingredients A

500 g Jackfruit

80 g Grated coconut

150 g Coconut milk

2 tbsp Pounded kerisik

2 tbsp Lime juice NOTE:
To cut a jackfruit easily, apply
1 1/2 tsp Salt some oil to the knife and place
the jackfruit under running water
1 tsp Sugar

Ingredients B ( Pounded)

1 nos Onion

4 nos Red Chili

Ingredients C (Sliced)

2 nos Yard long beans

4 nos Bird's eye chilies

1 nos Lemongrass

Method

1. Boil the jackfruit and slice them thin
2. Fry the grated coconut without oil until it turns golden
3. Mix it together with Ingredient B, pounded kerisik and

coconut milk
4. Add in the fried grated coconut followed by yard long beans,

bird' eye chilies and lemongrass
5. Season the mixture with lime juice, salt and sugar
6. Stir them well

16

17

KERABU TERUNG

15 minutes - meal for two

Ingredients A 

1 nos Eggplant

200 g Coconut milk

1 tsp Black pepper

1 1/2 tsp Salt NOTE:
Fry the eggplant upside
1 tsp Sugar down to make sure it is
cooked evenly
Ingredients B ( Pounded)

1 nos Onion

Method

1. Fry eggplant and Ingredient B over medium heat
2. Cool off the eggplant and cut it into pieces
3. Mix onion, black pepper and coconut milk together
4. Put the eggplant into the blend
5. Season the mixture with salt and sugar

18

19

KERABU PERUT

15 minutes - meal for two

Ingredients A 

700 g Boil beef tripe

150 g Coconut milk

50 g Ginger

50 g Bean sprout

3 tbsp Pounded kerisik

4 tbsp Lime juice

1 1/2 tsp Salt

1 tsp Sugar NOTE:
Slice the boil beef tripe
Ingredients B ( Pounded)
into smaller pieces to
enhance its juiciness

1 nos Onion

10 g Shrimp paste

1 nos Red chili

1 nos Green chili

Method

1. Slice ginger,onion,bean sprout 
2. Put them in a bowl
3. Blend red chili, green chili, shrimp paste, lime juice and

coconut milk
4. Put the boil beef tripe into the bowl and stir
5. Season it with salt and sugar

20

21

KERABU IKAN BILIS

15 minutes - meal for two

Ingredients A 

600 g Anchovies

3 nos Torch ginger flower

2 tbsp Kaffir lime juice

1 tbsp Fish sauce

2 tbsp Calamansi

1 1/2 tsp Salt

1 tsp Sugar

Ingredients B (Sliced) NOTE:
Use small anchovies
1 nos Onion as they can be fried in
a short period of time
1 stalk Lemongrass

1 nos Tomato

Ingredient C (Pounded)

1 nos Green chili

Method

1. Fry anchovies until they are crispy and cool them off
2. Mix all the ingredients in a bowl with salt and sugar
3. Add on anchovies that have been fried into the bowl
4. Season the dish with kaffir lime juice, fish sauce calamamsi,

salt and sugar

22

23

KERABU MANGGA
15 minutes - meal for two

Ingredients A 

400 g Shredded manggo

Ingredients B (Sliced)

2 nos Shallots

2 nos Red Thai chilies

Ingredient C 

3 tbsp Fish sauce

4 tbsp Lime juice NOTE:
Put some salt to balance
20 g Dried shrimp with the taste of mangoes

40 g Toasted peanut

3 tsp Palm sugar

Method

1. Shred the mangoes with a zigzag peeler
2. Soak the mangoes into ice cold water to make it crispy
3. Crash red Thai chilies, shallots, dried shrimps and toasted

peanuts in a mortar
4. Put fish sauce, lime juice and palm sugar
5. Stir them thoroughly
6. Combine the above mixture with sliced mangoes together

24

25

KERABU DURIAN BELANDA
15 minutes - meal for two

Ingredients A 

200 g Sour sop

150 g Fish

1 nos Red onion

Ingredient B

80 g   Grated coconut

1 cup Coconut milk

Ingredients C NOTE:

1 tsp Black pepper Put some grind peanuts
for a crunchy serving
1 1/2 tsp Salt 

1 tsp Sugar

Method

1. Fry the fish
2. Put Ingredients A and mix them well
3. Fry the grated coconut until it turns gold in colour
4. Combine coconut milk and fried grated coconut
5. Season the mixture with the Ingredient C

26



CONCLUSION

This Nostalgic Malay Kerabu

Cookbook written for Final

Semester Project of

Department of Tourism and

Hospitality, Politeknik Sultan

Idris Shah provides specific

information in preparing a

traditional dish called kerabu

to readers. In this book,

readers will be exposed to

many types of kerabu. This

way, readers will have a

better understanding on how

to cook one of the famous

traditional food in Malaysia.

Kerabu is definitely a unique

and special local-made salad

with its very own, distinctive

flavours

28

REFERENCES

Azie Kitchen Retrieved on 13 January 2020 from
websites http://www.aziekitchen.com/2015/01/kerabu-
jantung-pisang-yang-sedap.html

Atie Jumaan Retrieved on 30 Jun 2016 from websites  
https://kongsiresepisaya.blogspot.com/2016/06/kerabu -
pucuk-paku-sambal-belacan.html

Cik Azz Retrieved on 13 January 2020 from websites 
          http://kakazz.blogspot.com/2015/10/resepi-dan-cara-

buat-kerabu-terung.html
Makanan Masyarakat Tradisional Melayu Retrieved on 10

January 2020 from websites
    https://safuanone.blogspot.com/2015/12/

kesimpulan.html?m=1
Putri Retrieved on 11 September 2019 from websites 
          https://www.rasa.my/resipi-ringkas-kerabu-ikan bilis

29

Nostalgic Malay KERABU

The word 'kerabu' initially means
salad in English. The dish is popular
among the Malay and the Peranakan
communities in Malaysia. Kerabu is
definitely a unique and special local-
made salad with its very own,
distinctive flavours.