Kerabu Taugeh with Oregon & Washington Blueberries Goodness!

When Kerabu meets blueberries, here’s the unique Beans Sprout Kerabu with Blueberry Sauce by Chef Bob Kamaruddin Adnin.

Love the enhanced flavor of Beans Sprout Kerabu with the naturally sweet, tart, and nutritious blueberry. High in Vit. C, fibers, and rich in antioxidants.

Why Oregon & Washington Blueberries?

For this recipe, we are using Oregon and Washington Blueberries which are the two top blueberry-producing states in the U.S.

Blueberries are certified as a heart-healthy food by American Heart Association 😍 and also contain natural compounds that help the brain stay strong.

One cup (148g) of blueberries contributes 25% of your daily value of vitamin C and also contains 3.6g of fiber, equivalent to 14% of your daily fiber requirement.

For your information, blueberries are rich in antioxidants. Blueberries are believed to have one of the highest antioxidant levels of all common fruits and vegetables.

One cup (148g) of blueberries contributes 36% of your daily value of vitamin K, 28 micro milligrams of vitamin K.

Recipe Kerabu Taugeh with Blueberry Sauce by Chef Bob Kamaruddin Adnin.

300 grams beansprouts, tailed and wash thoroughly
Half cup of chopped or julienned French beans
1 medium shallot or red onion, thinly sliced
2 bird eye chilies, finely chopped

150grams of poached prawns
Springs of basil leaves

Half cup of lightly toasted desiccated coconut

SPICE INGREDIENTS – Pound in pestle and mortar
50 grams shallots or red onion – chopped
2 garlic cloves
1 red chilli
1 tbsp dried shrimp, soak in hot water to soften
Pinch of salt
1 tsp sugar

1 tsp vegetable oil 

Blueberry sauce
2 tbsp butter
1 cup of Oregon or Washington fresh blueberries 
1 to 2 tbsp balsamic vinegar
1tbsp orange or lemon juice
1tbsp honey

In a mixing bowl, mix the beansprouts, French beans, sliced onions, and bird-eye chilies, then set aside.

Heat the 1 tsp of oil in a frying pan and then sauté the pounded ingredients for a few minutes then add in the desiccated coconut, and stir to mix.  Season with salt and sugar.  

Let the pan cook for another one minute then turn the heat off.  Let the mixture cool for a few minutes before mixing it into the beansprouts bowl.  As the beansprouts are mixed into the warm coconut mixture they will soften slightly while maintaining their crunchiness. Cover and put in the fridge.

Make the blueberry sauce. Heat butter in a pan. Once melted add in the Oregon or Washington fresh blueberries and the rest of the sauce ingredients.  Let boil then turn down the heat to simmer for 5 minutes.  

To serve: Top salad with poached prawns then drizzle the blueberry sauce onto the salad. Garnish with basil leaves and more chopped chilies if you prefer.

Watch Chef Bob in action through these links:

1) Blueberry Crumble Pie:
2) Bean Sprout Kerabu with Blueberry Sauce:

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