Sunday, July 21, 2013

Kerabu Kay, Nyonya Poached Chicken And Prawns Salad

Hello everyone! It has been almost 7 months since my last post and I am ready to come out from my all too long hiatus. 

A long hours and stressful job, daily gym routine and other works and projects on the side made me rather selfish with the little spared time I am left with - spending time with friends and love ones or catching up on my reading became my priorities for the last few months.

I have missed talking about food; one would have thought working in a kitchen gives me plenty of opportunity to do that but unfortunately that is not the case. A decision was made to modify my daily routine a little to enable me to start blogging about food again and I can already feel the joy of blogging as I type....

I posted a kerabu dish (Nyonya's answer to Thai yam or salad) a while back and this is another variation using chicken and prawns and dress with a slightly different dressing.

F.Y.I kay = chicken in Hokkien, unlike Nyonya dishes from other part of the country, those from Penang are often named in the Hokkien dialect rather than Malay.

serves 4 as part of a Malaysian meal
you'll need;
1 chicken breast (~350 g), poached, cooled and shredded
10 banana prawns, poached, peeled and halved lengthwise
15 green beans, finely sliced diagonally 
1 large shallot, peeled and sliced lengthwise
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
2 tbs of sugar
2 tbs of coconut milk
a pinch of salt

sambal belacan;
200 g of dried chilies
80 g of toasted belachan
salt and sugar to taste

Prepare the green beans and shallot and set aside.

Prepare the chicken and prawns and set aside.

For the kerisik - dry fry the desiccated coconut in a pan over moderate heat, stirring constantly until it turns golden.

Prepare the dressing by mixing all the dressing ingredients in a bowl, taste for seasonings and adjust accordingly.

Place all ingredients in a large bowl and pour the dressing over and mix well. Check for seasonings before serving.

A quick and delicious salad is ready.

Serve as part of a Malaysian meal or it will go very well as a snack with some cold beers.


  1. Welcome back my dear Suresh.I thought Tummy dah stop blogging.Sedih betol :(

    Harap hungry Tummies kitchen akan hasilkan banyak recipe terbaru ;)

  2. wow looks so good and great to see you blogging again

  3. Welcome Back Suresh!!! I have been bereft of cooking ideas for too long.

  4. Welcome back!!!!! I was so worried you'd quit blogging and remove the site I have been madly saving recipes!!!!

    I adore your blog and so many of our dinners are the recipes you feature!

  5. Me too, I love to see you back!

  6. so great to see you back!

    cheers from germany

  7. Love to see you back!! Don't stop blogging - all your fans were missed you. Hope everything are well.

  8. Hi, I didn't know you're back! Was in Perth at that time. So glad to see you posting again!


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