Recipes for Aidilfitri: Kerabu Cucumber 

With the festive days upon us, Ipoh Echo would like to offer some more recipes for Aidilfitri. Here is yet another contribution from the wonderful Margarita Lee, guaranteed to leave your tastebuds begging for more after the very first bite!

Kerabu Cucumber

by Margarita Lee

Margarita Lee

Ingredients A:

  • 20g Dried shrimp (rinsed and drained) 
  • 1 large Cucumber
  • 1 Onion 
  • 2 tbsp Black fungus (soaked and chopped finely)
  • 2 tsp Salt
  • 3 Shallots (peeled and thinly sliced)
  • 1/2 tbsp Minced garlic 
  • 1 tbsp Sambal belacan
  • 1 tsp Sugar

Ingredients B:

  • 2 Kaffir lime leaves (sliced thinly)
  • 2 Chilli padi (chopped finel)
  • 1 tbsp Lemon grass (white part only, chopped finely)
  • 1 tbsp Bunga kantan (chopped finely) 
  • 1 tbsp Lime juice 
Photo by Margarita Lee


  1. Wash then soak dried shrimp in hot water. Drain and blitz shrimps in a blender or chop coarsely on the cutting board. Set aside.
  2. Peel cucumber with a vegetable peeler. Cut lengthwise to remove the entire strip of seeds. Cut cucumber strips diagonally into 1cm slices. Add 1 teaspoon of salt to the cucumber, set aside for later use.
  3. Slice onion into thin strips, then add 1 teaspoon of salt to soften onion and set aside. 
  4. Add oil in the wok, sauté garlic and shallots until aromatic. Then add in dried shrimp and sambal belacan and stir well. 
  5. Season with salt and sugar to taste. Transfer to a dish and leave to cool.
  6. Drain the water from the cucumber and onion. Mix the cucumber, onion and black fungus in a large bowl. Add in the prepared sambal shrimp and mix well.
  7. Garnish with Ingredients B, toss well and add lime juice before serving.


Ipoh Echo would like to wish our readers a safe, blessed and joyous Hari Raya Aidilfitri. Maaf zahir batin. 


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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