1½ tablespoons sambal belachan (pls
refer more Nyonya Recipes)
1½ tablespoons calamansi juice
1 tablespoon sugar, or to taste
1 teaspoon salt, or to taste
Method:
Wash cucumber, then run the thines of a
fork down the length of the cucumber to make shallow groves all
around. Slice 1cm off the two ends of the cucumber, halve it
lengthwise and core. Slice ¾cm thick at a slant. Combine
the dressing ingredients in a mixing bowl and then toss in the
cucumber and shallots. Mix well and adjust seasonings to taste,
adding more sugar and calamansi juice as desired. Best served
immediately.
Note: For a crispier
kerabu, pickle the cucumber slices with half a tablespoon salt for
about 10 minutes. Rinse and squeeze out excess water and use as
per recipe.