Bronok Salad, Langkawi's Exclusive Culinary Dish

By Suhaila Said LANGKAWI (Kedah, Malaysia), Aug 14 (Bernama) -- The resort island of Langkawi in Malaysian state of Kedah offers to the locals and tourists many picturesque and charming locations apart from being a shopping haven, but there is one other thing also for which it wins many a hearts – its variety of culinary dishes such as the famous grilled fish and other seafood offerings. However, there is one culinary dish that stands out, the 'kerabu bronok' (bronok salad). This is a kind of shredded vegetables mixed with sliced 'bronok'. Bronok (above) is a type of marine life similar to sea cucumber and, when mixed with vegetables in a salad, it transforms into an exquisite and popular dish much loved by the visitors and residents of Langkawi. BRONOK Kerabu bronok is actually a local salad in which the main ingredient is bronok, a type of 'timun laut' (sea cucumber that some Malaysians consider having medicinal values) that can be found only in Langkawi. To those who have tried this salad explain the bronok as being a bit chewy but crunchy and soft. The raw bronok is slippery to hold and is either dark chocolate (when mature) or pinkish (when young) in colour. The salad is unique as it is not cooked and has to be eaten raw. If the bronok is cooked, it will simply melt away and turn into a salty liquid akin to salt water. It is advisable not to go in for a glimpse of the bronok in its original form. Some may not be able to stomach the salad as the bronok's actually appears much like a giant leech. The salad can accompany rice and other dishes. MAKING THE SALAD According to Jah Ahmad, 84, who makes the salad, the bronok’s head and tail sections are chopped off to drain its contents – most of these mud and sea water. Using a sharp knife, Jah slices the bronok into thin small portions before thoroughly rinsing the slices with water to clean away any possible remnants of the mud. "The bronok slices are then mixed with coconut condiments and sambal (a condiment that has a chili-based sauce) as well as chilli, kerisik (fried grated coconut flesh) and lengkuas (galangal), together with shredded cashew leaves. "After all the ingredients are well mixed, the salad is ready to be eaten," said Jah who has 60 years of experience in making kerabu bronok. However the method of preparation depends on one's creativity, she said. LOOKING FOR BRONOK According to a fisherman who wanted to be identified only as Li and not his full name, the bronok can be found where there is mud such as in areas off the island and at the bottom of the surrounding sea. Li said the bronok thrives better in the mud settled on the seabed. However, it is easier to harvest bronok from the seabed where a lot of it can be found and that is exactly what the local fishermen prefer to do. Langkawi which also known as the Jewel of Kedah is located some 30km off the mainland coast of northwestern Malaysia. (photoBERNAMA) --BERNAMA