 Cucumber Kerabu
Kerabu is very popular in the north region. It is usually made
using coconut milk, roasted coconut (or called kerisik in Malay),
dried prawns, balacan or other combinations.
Cucumber Kerabu was improvised by Kedahans, as the
people used to turn any vegetable or fruit into kerabu at five
minutes. Some can even find watermelon kerabu or pineapple
kerabu.
It is a home-made dish. But if you are lucky, you can
get it at Malay food stalls, weekend markets, or some of the Malay
or Nyonya restaurants in the north. It can be as affordable as
RM1.50 per serve.
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