Rather than raw, this kerabu includes cooked elements that result in something like a masak lemak.
This Nyonya-style fish pickle ticks all the tasty flavour boxes: tangy, fatty, savoury, sweet.
Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.
The slow braise of ingredients in this pong teh coax out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish.
This is quite possibly the best version of kangkung belacan we’ve tried—spicy, briny and still-crunchy.
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