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Coral Seaweed Kerabu - MFF Sabah #6

Wednesday, May 8, 2013


The Semporna Islands off Tawau are flourishing with seaweed farms.
The cultivated seaweed is sold either in fresh or dried form with only the dried form out of state.

Coral seaweed is also fondly called Sea Bird's Nest as they are also rich in collagen, the protein responsible for beautiful taut skin. The seaweed has no taste on its own, but readily takes on any flavour it is being infused with.



Soak it in water for a few hours. Change water every half an hour for the first 2 hours then just let it soak until it turns translucent. Water may turn slimy, and that's normal

There are 2 common types sold, salted and unsalted. Many years back, before it was commercially sold everywhere, my student gave me a pack of salted coral seaweed and I had no idea how to consume it and it was left around until it watered... So so sorry. This time, I knew how to prepare it and I'm so glad the Chinese herbal shop where I bought it sold the unsalted version. Sold at RM6 for 200gm, it's an affordable form of collagen that is easy to prepare.

Restaurants in Tawau serve these seaweed in the form of kerabu.  Totally appetizing and can be done ahead of time with final composition done just before serving.

I drank all the dressing when we have finished eating the kerabu, LOL.

half the portion from the recipe

Coral Seaweed  Kerabu
by WendyinKK 

250gm soaked coral seaweed (from 50gm dry seaweed)
3-4 tbsp calamansi juice (depends on how sour the juice is)
2 tbsp sugar
2 red chilli
1 tsp prawn paste/belacan
1/2 tsp salt

2 inches carrots,  thinly juliened
1 japanese cucumber, core removed, thinly sliced,
1/2 red onion, sliced
1/2 cup coarsely ground toasted peanut
1 Tbsp toasted sesame seeds
1 tsp sliced torch ginger bud

1. Drain seaweed well, snip them shorter. Pickle with calamansi juice, sugar and salt.
2. Meanwhile pound chilli and belacan together then mix into the pickling seaweed. Let it pickle until it's almost time to serve. (Can be done overnight, Taste the seaweed after 30 minutes, if it needs adjustments, please do so according to your preference)
3. When it's almost time to serve,  mix with the other ingredients and garnish with coriander.
4. Best served chilled.




I am submitting this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love




15 lovely notes:

Anonymous,  May 8, 2013 at 11:18 AM  

hi , wendy . thanks for sharing the recipe . It looks tempting ! BTW , may i know what is coral seaweed and calamansi juice ? thanks.

from : Kit Wai

WendyinKK @ Table for 2..... or more May 8, 2013 at 12:02 PM  

Kit Wai,
I forgot to insert the picture, and have done so now. Calamansi is limau kasturi

镜框外ザ軒 May 8, 2013 at 12:27 PM  

first time visit.. but i like what u sharing..
is soooo delicious!!

Cass @ 揾到食 May 8, 2013 at 1:13 PM  

I love this. This is so yummy :)

Jeannie Tay May 8, 2013 at 1:45 PM  

I love sourish food, so this is right up my alley:D err...except chicken feet!

Phong Hong May 8, 2013 at 2:11 PM  

Wendy, where can I buy this seaweed?

WendyinKK @ Table for 2..... or more May 8, 2013 at 4:36 PM  

Phong Hong,
I bought mine at Chinese Herbal shop

Fong's Kitchen Journal May 9, 2013 at 2:31 AM  

This looks very appetizing. Seen this coral seaweed but wonder how to prepare this. Thanks for sharing this refreshing idea!

Small Kucing May 9, 2013 at 10:55 AM  

Thanks Wendy...I have a packet of this for two years in my fridge. Didnt know what to do with it. WIll try out your recipe.

Food Dreams May 9, 2013 at 1:29 PM  

what a great recipe... I like the coral seaweed, usually only make it as dessert.. now i can make it into a salad! love the colors of the salad,, impressive for entertainment too.

Mary Chey May 9, 2013 at 8:27 PM  

I tried making this dish with alittle modification with the seasoning and it turned out well! I'm satisfied and happy about it haha

Joey Y May 13, 2013 at 2:42 PM  

I tried this over the weekend as I have a pack of sea bird nest too from CNY hamper and didnt know what to do with it except adding it to jelly, LOL! So much thanks for this recipe! Now half pack gone :D

Dela Hashim June 9, 2013 at 4:41 PM  

wendy, is this the same with the seaweed that are so popular right now for their collagen ingredient??

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