Grandma's Killer Kerabu

Today is exactly one month since I lost my grandma. When I received the call from my mum informing me that "Mah-Mah has just passed away", I was stunned. I mean, grandma was well into her late nineties, it was just a matter of time but I did not expect it to happen so soon.

I just saw her in early June when I was in Kuala Terengganu. She appeared to be strong and healthy for a lady her age. She was eating well and climbing up and down the stairs, albeit slowly and gripping the banister. She could sit and get up unaided. I guess grandma's engine simply came to a stop because her batteries ran out.

We will all die one day and we have to accept the passing of those we love. Though I am still sad, I am comforted by the thought that grandma is now in eternal peace, freed from the confines of her frail body and mind.

My uncle and my mum, who were her primary caregivers, are relieved of their duties, and can now rest and focus on their own lives again. Mum and uncle are getting on in age and for many years it had been tough going for the both of them caring for grandma.

I am glad that I made that short trip to Kuala Terengganu and managed to see my grandma and spend some short time with her. Though I am doubtful if she recognized me (grandma had Alzheimers) it did not matter at all.

In remembrance of my Mah-Mah, I am revisiting her dishes which are very much enjoyed by our family.

Mah-Mah has a wicked kerabu called "Too Thau Bak Kerabu" which roughly translates as Pig Head Meat Kerabu. ***Silence*** Doesn't sound poetic at all does it?

Well, any member of our family who has eaten Mah-Mah's iconic kerabu will attest to fact that this kerabu can evoke only one feeling - ECSTASY. Yes, it's that bad hah...hah... hah... Grandma's kerabu has the potential of reaching cult status. Maybe it already has. Within the family of course.

The meat from the pig head is mostly from the ears and whatever flesh that can be salvaged, like the cheeks. The meat when cooked is kind of chewy and bouncy and adds to the texture of the kerabu.

I recreated grandma's recipe sans pig head. I went to Tesco and bought me a pig ear.

Oh, Mr Pig! What big ears you have! All the better for me to make kerabu with!

Eeekkkss!!! I admit I was rather squeamish when I unpacked this thing. It smelled. Ugh! So I rinsed the ear and rubbed it with salt and left it alone for 5 minutes or so. Then I rinsed and boiled it for 30 minutes, until a fork could penetrate the ear. I rinsed it again and left it to cool.

All nicely sliced. It doesn't look so scary anymore.

Once it was cool enough to handle, I sliced the ear into thin slices and placed the whole lot in the fridge. In the meatime, I prepared the sambal for the the kerabu. I used the mortar and pestle, just like Mah-Mah did, to pound shallots, belacan, chillies and dried prawns. 

The sambal. There is no need to pound it too fine. Grandma made it like this.

The vegetables for the kerabu are cucumbers, carrots and pineapples. You also have to add mint, local basil and daun kesom. To make the dressing, the sambal is mixed with lime juice, sugar and a secret ingredient. This.

If you don't have access to this smelly potion, just use regular fish sauce.

Just toss the whole lot and then have a taste. It must be sweet, sour and salty. If any of these components is lacking, just adjust by adding more. And there you have it. Heaven in a bowl.

This kerabu is so good, I tell you. It is even better if you eat this with keropok. It is sheer pleasure but I know you don't believe me. Never mind, if you don't want, I will be more than happy to take your share. Thank you.

Mah-Mah is fondly remembered and dearly missed, more so when I cook and eat her dishes. Especially this one. But please, don't miss out on this kerabu just because of the pig ear. You can substitute with chicken, squid or make it an all vegetable kerabu. It will still wow you, that I promise.

Pig Ear Kerabu
Recipe source : Phong Hong

Sambal ingredients :
- 6 red chillies
- 6 shallots
- 2 tbsp dried shrimps, soaked and drained
- 1 tbsp belacan, toasted till aromatic
Note : This amount of ingredients makes enough for about 4 servings

Dressing ingredients :
- Juice from 2 limes or more (limau nipis, not calamansi lime)
- 2 tsp sugar (or to taste)
- 2 tsp budu (optional, or to taste)
Note : This amount of dressing makes for 1 serving

Kerabu ingredients :
- 1 pig ear cleaned, boiled and sliced
- cucumbers, sliced
- carrots, grated
- pineapple, cut into small chunks
- mint, basil and daun kesum (basil and kesum finely sliced)
Note : Amount of ingredients is up to you

Method :

For the Sambal :
- Pound all the ingredients until fine.

For the Dressing :
- To make one serving, mix all the dressing ingredients with 2 tablespoons of Sambal.
- Adjust to taste.

To assemble the Kerabu :
- Put all the kerabu ingredients into a mixing bowl and toss with the dressing.
- Taste and adjust the seasoning. It must be sweet, sour and salty.
- Serve immediately. Goes very well with keropok.