This simple Peranakan salad, Kerabu Suai Ya/Young Mango Salad, is appetizing on its own. It goes well with rice as well, as a side dish or accompaniment. Spicy, sour, sweet and tangy...it's good to the last mouthful~!

Recipe by Mama Ding

Total Time | 20 mins

Prep Time | 20 mins

Servings : 2 - 3

Ingredients

For the sambal belacan, pound/blend the following~

• 8 fresh red chillies

• 3 bird's eye chillies

• 2 cm piece of belacan/shrimp paste, toasted

  Other ingredients

• 2 young/unripe mango; skin on and cut into thin strips

• 1/4 ripe pineapple; peeled and cut into thin strips

• 8 shallots; peeled and sliced thinly

• juice of 5 calamansi limes

• 1 tbsp sugar or to taste

• 1/2 tsp salt or to taste
  

Method

01 Prepare the sambal belacan first. Pound or blend all the ingredients together until you get a smooth paste.

02 In a large bowl, placed all the cut ingredients together. Add the sambal belacan, calamansi juice, salt and sugar. Give it a good toss to mix well. Taste and adjust seasoning. Mix again.

Dish up and serve immediately.

Notes

Omit the bird’s eye chillies for a less spicy version.

The mangoes used in this recipe should be firm flesh, either yellow flesh or light green flesh. Do not use ripe mangoes for this dish. You can replace with young papaya or some umbra, if preferrred.

If the pineapple is very sweet, omit sugar.