If you are looking for evidence of Thai influence in Nyonya cooking especially that of Penang, look no further than the huge array of kerabu (cold salad) dishes on offer. The Nyonyas borrowed the concept of yam (Thai salad) from neibouring Thailand and turned it into something uniquely Nyonya, using mainly local and Chinese ingredients and a sambal belacan based dressing.
Announcement! -I officially left my job on the 10th of August 2013 having spent almost 10 months cooking the food that I know and love best. Unfortunately the lack of support from skilled staff and management's direction (or the lack of it) for the restaurant had made my position untenable.
1 chicken breast (~350 g), poached, cooled and shredded
1/2 a cup of wood fungus, soaked in hot water for 20 minutes, drained
1 large shallot, peeled and sliced lengthwise
1 ginger flower, removed petals and sliced finely
6 tbs of desiccated coconut, dry fried until golden
1 stalk of coriander, picked (optional)
for the dressing;
4 tbs of sambal belacan (see below)
1/2 a very juicy lime
3 tbs of sugar
a pinch of salt
200 g of dried chilies
80 g of toasted belachan
salt and sugar to taste