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
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
200 g of dried chilies
80 g of toasted belachan
salt and sugar to taste
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.