300 g cucumber
50 g (5) shallots, peeled and sliced
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
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 honey lime/calamansi juice as desired.
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.