Entree: Malaysia – Sabah – Tuhau (Shredded wild ginger salad dressed with lime, chilies and savory shrimp paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 8 oz (225 g) tuhau (wild ginger) stems, finely shredded
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil
- 3 bird's eye chilies, minced (about 15 g)
- 1 small shallot, minced (about 30 g)
- 1 tsp (5 g) toasted belacan (shrimp paste), mashed (optional for authentic savory depth)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) fine sea salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) water (only if needed to loosen dressing)

Instructions

1. Rinse shredded tuhau in cold water and drain thoroughly; squeeze gently to remove excess water.
2. If using belacan, quickly toast a small piece in a dry skillet over medium heat until fragrant, then mash into a paste; combine with lime juice, vegetable oil, minced chilies, minced shallot, sugar, salt and water if needed to form a loose dressing.
3. Toss the shredded tuhau with the dressing until evenly coated; taste and adjust salt, lime, or sugar to balance pungency and heat.
4. Stir in chopped cilantro and let the mixture rest 10–15 minutes at room temperature to allow flavors to meld before serving with steamed rice, grilled fish, or as part of a meal.