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Awaken your taste buds with this salad-like dish packed with fresh local ingredients.

Ingredients

10 bird’s eye chillies
1 teaspoon shrimp paste
50 g anchovies
500 g Dayak cucumber (cut in half lengthways, deseeded, flesh scooped out with a spoon and then placed in the refrigerator for 30 minutes)
100 g flesh of grilled cat fish
½ cup lime juice
10 g MAGGI® CukupRasa™

Preparation

1. In a mortar and pestle, add in the bird’s eye chillies, shrimp paste and anchovies and pound away until the ingredients turn into a fine form.

2. When that is prepared, grab a bowl and add the pounded ingredients along with the cucumber, cat fish, lime juice and MAGGI® CukupRasa™.

3. Mix the ingredients well. Make sure to re-toss the salad when serving.

4. The Dayak cucumber kerabu is best served cold and is best eaten on its own or with white rice.