Kerabu Daging
Kerabu Daging is a vibrant warm beef salad with bright lime, sharp shallot, fiery chili, and the distinctive perfume of kaffir lime leaf and lemongrass. Toasted coconut adds nutty richness and texture, making the dish intensely aromatic yet light and fresh.
Ingredients
Beef and aromatics
- 220 gbeef sirloin, thinly sliced against the grain
- 1 stalk (15 g)lemongrass, tender inner part only, very finely sliced
- 60 gshallot, very thinly sliced
- 1 small (8 g)red chili, thinly sliced
- 1 small (3 g)bird's eye chili, thinly sliced
- 2 leaves (1 g)kaffir lime leaves, very finely shredded
- 10 gfresh mint leaves, torn if large
- 8 gfresh coriander leaves
Kerisik and dressing
- 25 gdesiccated coconut
- 25 mllime juice, freshly squeezed
- 12 mlfish sauce
- 4 gpalm sugar, finely grated
- 5 mlneutral oil
- 1 gfine salt
Instructions
- 1
Put a small dry skillet over medium heat. Toast the desiccated coconut for 2-3 minutes, stirring constantly, until deep golden and fragrant; do not let it scorch, as burnt coconut turns bitter. Transfer immediately to a bowl to stop the cooking.
- 2
In the same skillet, heat the neutral oil over high heat. Add the beef in a single layer and sear for about 1-2 minutes, turning once, until just cooked but still tender. Season lightly with salt. Remove from the heat; if the pan crowds, cook in two quick batches so the beef browns instead of steaming.
- 3
While the beef cooks, make the dressing by mixing the lime juice, fish sauce, and palm sugar in a large bowl until the sugar dissolves. The dressing should taste sharp, salty, and lightly sweet.
- 4
Add the hot beef to the dressing and toss for 30 seconds so it absorbs the seasoning. Then add the lemongrass, shallot, red chili, bird's eye chili, and kaffir lime leaves. Toss well to lightly wilt the shallot and release the citrusy aroma of the herbs.
- 5
Fold in the toasted coconut, mint, and coriander just before serving so the herbs stay fresh and the coconut keeps some texture. Taste and adjust with a few extra drops of lime juice or fish sauce if needed. Serve immediately.
Nutrition per serving
Notes
- •For a true 15-minute version, use very thinly sliced tender beef so it cooks in under 2 minutes.
- •If you prefer a more traditional boiled texture, you can briefly poach the beef instead of searing, but searing gives better flavour in this time frame.
- •Serve on lettuce leaves or with sliced cucumber for a low-carb accompaniment.
- •Slice kaffir lime leaves as finely as possible; thick strips can be tough to eat.
Background
Kerabu is a broad Malaysian salad tradition built around fresh herbs, chilies, and a punchy sour-salty dressing. Kerabu daging is especially popular in the Malay east coast and northern regions, where beef is often paired with aromatic local ingredients such as lemongrass, torch ginger, lime, and coconut.
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