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Friday, 28 December 2012

Beansprout Kerabu (Kerabu Taugeh)


When I was a kid, taugeh (beansprouts) was my biggest enemy. I used to think that taugeh was the worst food ever. My grandpa even tricked me once when he put taugeh into my Maggi mee (noodles). "That's actually mee. The manufacturer made them look like taugeh. Eat.", grandpa said convincingly. That was the pre-internet era when kids were easily fooled. And I gingerly tried the soggy taugeh and though it didn't taste that bad, I still avoided it like the plague.


I mean, how could anybody like taugeh? It had a weird smell and to top that off, grandma used to make me help remove the tails. There must have been thousands of taugeh in the basin to be de-tailed and it was such a tedious job. I would rather be sitting in front of the TV watching Ultraman wrestling with the raksaksa (monster). When I gained independence (Merdeka!) I decided that there is no harm eating the tails. And thus began my love affair with the taugeh.


I love taugeh simply fried with garlic and salt, or if I am having rojak, I love it raw. No blanching for me. I want my taugeh crunchy. I also love raw taugeh with Chenh. And now I love kerabu taugeh. The dressing is the usual sambal belachan recipe, and there are some recipes which add kerisik to the dressing. I have tried that but I prefer to sprinkle the dry fried coconut (without pounding) over the kerabu. This kerabu is great served with keropok (fish crackers) or fried fish. 


This dressing had kerisik in it. I prefer it without.

The recipe I am sharing comes from Kak Liza's "Senangnya Memasak ...... Kerabu & Salad".












Beansprout Kerabu (Kerabu Taugeh)
Recipe source : Chef Hanieliza

Ingredients :
- 300g beansprouts (washed and drained)
- 50g carrots (grated)
- 1/2 cup dry fried grated coconut, pounded (I did not pound)
- 1 big onion, thinly sliced

For dressing :
- 5 red chillies
- 6 bird's eye chillies (I omitted)
- 2cm belacan (shrimp paste)
- 2 tablespoons dried prawns
- 1 tablespoon tamarind juice (asam jawa)

- Juice from 6 kalamansi lime/limau kasturi (I used lime/limau nipis)
- 1 tablespoon fish sauce (or to taste)
- 1 teaspoon sugar
- Salt to taste (I omitted)

Method :
- Put vegetables into mixing bowl and add dressing. Toss to mix well.
- Sprinkle grated coconut and serve immediately.


Tails in all its' glory!

53 comments:

  1. I too don't like taugeh at all when I was young. I was traumatized by it when my grandma and mom make me pick the tails ha ha don't like the smell either. But now I don't mind having it will CKT or in any noodles ;)

    ReplyDelete
    Replies
    1. Gertrude, guess I wasn't the only one, huh? Oh ya, it is very nice to have lots of taugeh in CKT.

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  2. Hi Phong Hong
    I laughed when your grandpa trick you to eat taugeh saying that it was made look like noodles, he..he..he.. I don't like eating over cooked taugeh, I like having some crunch when biting, so I knew your kerabu is as tasty as I want it to be. Looks very tempting but I can't take too spicy.

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    Replies
    1. Mel, I kena tipu! I agree that overcooked taugeh is terrible, so soggy. Hope you can try the kerabu but with less chillies.

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  3. Hi Phong Hong, I used to hate bean sprouts too as a kid, but now I love it! This dish looks so appetizing, I would love it for sure.

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    Replies
    1. Mich, I think taugeh is not popular among most kids. But I remember my cousin loved it. When my grandma fried taugeh, he could finish the whole lot.

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  4. Hi Phong Hong,
    Your grandpa is very clever! Haha! I love taugeh, could not remember not liking it when I was a kid! Taugeh is one of the veggies that we eat often when we were small, being poor back then, this very cheap veggie always appear on our dining table. I love it in char kuey teow, always request from the seller, "more taugeh, more chili, sang see-ham!"
    Like you, I love it crunchy! Your plate of salad is looking good! I could finish the whole plate! Interesing ingredient is the dry coconut, something I have never tried in salad before!

    ReplyDelete
    Replies
    1. Joyce, taugeh adds a special aroma to char koay teow, don't you think? Also love lots of it with char kueh kak. You must try the dry fried coconut. It's aromatic, crunchy and yummy.

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  5. i love taugeh, sure ask to tambah when order Char Keow Teo outside, I like it half cook and crunchy..And i am sure i like your taugeh kerabu..

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    Replies
    1. Sonia, I also love lots of crunchy taugeh with char koay teow. Aiyah, now so craving for char koay teow hee...hee...

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  6. As a kid, I only liked bean sprouts in my mom's Egg Fu Yong (or however you spell that!)...and I haven't had that in years! I think I need to add them back in my diet! Happy New Year, my friend!!!

    ReplyDelete
    Replies
    1. Lizzy, I love beansprouts in egg foo yong too [I don't know how to spell it either :)] You should add it to a Chinese style vege stir fry. And Happy New Year to you too, my sweet friend!

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  7. heheh ai pun males gak nak buang ekor itu camboh.. kalau tak buang bukannya tak leh makan kan.. rasa tetap sama cuma mata yg memandang jer kurang enak sket..

    PH, nor suka makan camboh dgn budu la.. yg raw tau.. syok abis.. krup krap dan lemak2 gitu.. hehe

    ooooo peminat ultraman yaaaaaaaaaa... hahahaha

    ReplyDelete
    Replies
    1. Nor, wah dengan budu sure meletup! PH biasa makan dengan sambal belacan, lain kali kena cuba dengan budu. Heh..heh...terkenang masa dulu-dulu, PH memang peminat setia Ultraman. Tak lepas nonton tiap-tiap episod :)

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  8. I like this dish...looks delicious..it's new to me.

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    Replies
    1. Vidya, our local Indian restaurant love to stir fry it with garlic and tumeric powder. I love it!

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  9. hehe.. kisah masa kanak2 kita dulu seakan sama dengan anak2 zaman skrg.. ramai juga budak2 yg tak suka mkn taugeh ni kan.. tp nasib baik anak2 i makan.. jd takdelah taugeh dlm bihun terkuis ke tepi pinggan mcm sesetengah budak2 tu.. hehe..

    i pun tak rajin nak buang ekor taugeh tu... belasah jelah ekor pun tetap ada zatnya kan phong.. jangan membazir.. hehehe...

    ReplyDelete
    Replies
    1. MaDiHaA, hee...hee...kita ni ada je alasan kan? Memang ekor tu ada zat. Membazir masa lah kalau nak buang. Untung lah anak you suka taugeh :)

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  10. Sounds tasty n delicious..Very happy to learn lots of new yummy recipes from you..

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    Replies
    1. Thanks, Priya! It is a tasty dish, I love beansprouts in stir fries too :)

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  11. after our traditional Christmas food, they look light and healthy:)

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    Replies
    1. Ola, it's one of the best health foods, full of minerals and vitamins :) And it's very cheap too!

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  12. Hi Kerabu Queen, this may favourite kerabu too. Usually goes to the Malay food stall to get them whenever I wanted some. Most liked ingredient is the fried grated coconut in the kerabu.

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    Replies
    1. Kimmy, glad you also like this kerabu. Why not try making it yourself one day? The fried grated coconut adds a lot of flavour to it.

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    2. Sure, I will but not too soon cos' will be busy making CNY cookies for relatives and friends. This year no more excuses not to make them.

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  13. Hi PH!

    Congratulations - I have also nominated your blog for the Liebster Blog Award! You truly deserve the recognition and I look forward to reading more interesting posts from you in the coming new year!

    http://chefandsommelier.blogspot.com/2012/12/liebster-blog-award.html

    ReplyDelete
  14. LOL.. Me too hated taugeh when i was younger ! And now love it especially when it's still crunchy! Unfortunately my sons don't like it so when I cooked, I sendiri makan! Not to bad, I can eat lots of it now! LOL

    ReplyDelete
    Replies
    1. Kit, it's interesting that we don't like taugeh as kids but grow to love them when older. Well, I guess there's more for you to eat since your son't don't like taugeh :)

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  15. its new to me.. looks very interesting..

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  16. The mere sight of your dressing made me drool... Slurpssss!!!!

    ReplyDelete
    Replies
    1. Hee..hee...it would be a nice change from the fantastic stuff you had in NZ!

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  17. I do not know how to use these beans sprouts, but everytime i see them in the stores, iam tempted. thanks for sharing this. happy new year to you and your family.

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    Replies
    1. Swasthi, I have eaten Indian style fried beansprouts. It is fried with garlic, tumeric powder and perhaps some garam masala. I love it!

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  18. i'm back,hahah....
    You have posted so many nice recipes during my holiday,
    wah,i will read through them one by one,hahaha,so happy now!

    ReplyDelete
  19. I had the same childhood job 'detailing' and therefore can empathize with you.

    This is a very interesting way of eating beansprouts, though I prefer it blanched. The keropok idea is a super good idea which I will adopt happily.

    Finally, happy holidays and thank you for the many encouraging messages that you left behind. I might not have mentioned it, but I appreciate them all.

    ReplyDelete
    Replies
    1. Hah! Hah! It sure puts a smile on my face knowing that others had the same experience! A very Happy New Year to you and it was a pleasure visiting your blog and learning new stuff from you :)

      Delete
  20. hi phong hong, you know i'm still not used to eating raw taugeh..but i still want them crunchy so it';s always quick blanched. yeah, removing its tails is quite a painful job:D

    ReplyDelete
    Replies
    1. Hi Lena, I guess it is safer to blanch and kill the bacteria :) But I am so used to eating it raw and also too lazy to blanch it.

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  21. What a refreshing looking dish! I love kerabu for it's spicy and tangy taste...so delicious! Wishing you Happy New Year!

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    Replies
    1. Happy New Year, Jeannie! Do try the kerabu some day :)

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  22. New Days, New Time, New Moments Ahead Are Waiting For You,
    May These 365 Days Light Up Your Life, Happy New Year~
    i wish you all the best(*^_^*)

    ReplyDelete
    Replies
    1. Thank you, my dear! May 2013 bring you and your family all good things in life!

      Delete
  23. I don't mind eating taugeh but I can definitely relate to that part on removing the tails. It really does go on and on doesn't it? Dread that part! Still a pain until today, whenever I cook it at home, I still go thru that dreadful process, self-inflicted :) Your kerabu looks very appetizing. Wishing you and your family a Happy New Year!

    ReplyDelete
    Replies
    1. Happy New Year to you and family too! And you should abandon that practice of removing the tails, hee...heee...I'm asking you to be naughty :)

      Delete
  24. Hi Phong Hong, Happy New Year to you and wish you all the best in 2013.

    ReplyDelete
    Replies
    1. Thank you, Amelia! I wish you all good things for this new year!

      Delete
  25. Phong Hong,
    Love your kerabu, I have that sweet, sour, spicy and crunchy feeling in mouth now..heehee
    mui

    ReplyDelete
    Replies
    1. Mui Mui, don't just imagine the taste, make and eat! Hee..hee...

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  26. Hmmm...tauge maggi....LOL....I like the crunchy tauge. ya...am lazy to remove the tail too. like my boss used to say big germs eat small germs :P

    ReplyDelete
    Replies
    1. Betul! Betul! No need to remove the tails, so far I never had any problem with it :)

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