Kerabu Bunga Kantan Mangga Muda

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Slice the young torch ginger flowers as thinly as possible using a sharp knife, removing the tough outer petals.
   ▶ ≈0:58
2. 2
   Cut the tender daun selom leaves roughly and slice the white part of lemongrass into fine strips.
   ▶ ≈1:25
3. 3
   Slice the onion thinly and cut the chillies into slices, adjusting the amount to taste.
   ▶ ≈1:51
4. 4
   Peel the young mango and use a grater to shred it coarsely, selecting a crisp variety.
   ▶ ≈2:18
5. 5
   Rinse and dry the anchovies, then fry them in hot oil until crispy and golden, and drain well.
   ▶ ≈2:41
6. 6
   Roast the shrimp paste over a flame until fragrant and the raw smell is gone.
   ▶ ≈3:14
7. 7
   Coarsely pound the crispy fried peanuts using a mortar and pestle, keeping a coarse texture.
   ▶ ≈3:30
8. 8
   In a mortar, combine the sugar, fish sauce, roasted shrimp paste and lime juice, grinding until well combined.
   ▶ ≈4:08
9. 9
   Taste the sauce and adjust the seasoning with salt as needed, balancing the sour, sweet, salty and umami flavours.
   ▶ ≈4:45
10. 10
    Place all the sliced vegetables and shredded mango into a large bowl and toss together.
    ▶ ≈5:11
11. 11
    Pour the sauce gradually while tossing gently, mixing until all ingredients are evenly coated.
    ▶ ≈5:17
12. 12
    Add the toasted coconut paste and fold in gently until evenly distributed.
    ▶ ≈5:31
13. 13
    Gently fold in the crispy fried anchovies and peanuts at the last moment, being careful not to crush them.
    ▶ ≈5:52
14. 14
    Transfer to a serving plate and garnish with slices of torch ginger flower, chilli and coarsely pounded peanuts.
    ▶ ≈6:19