NYONYA KERABU BOK NEE [BLACK FUNGUS KERABU]

Kerabu [salads], fresh or blanched ingredients tossed with sambal belacan is something I love to prepare especially when I'm not in the mood to do last minute cooking before meals.  It can be prepared ahead of meal times with vegetables and most times chicken, prawns or even jelly fish and left to chill in the fridge until serving time.

So far, I have tried kerabu with mango, beansprouts, four angled beans and also with noodles and spaghetti.  This recipe is from the book, Nyonya Flavours which is easy to do with simple steps.
The tasteless crunchy bok nee becomes flavourful when tossed with the spicy dressing. 

Recipe Source - adapted from Nyonya Flavours

Ingredients

50 gm wood ear fungus [bok nee]

300 gm chicken meat - steamed and shredded

150 gm shallots - peeled and sliced lengthwise

1 ginger flower - finely sliced

2 tbsp toasted grated coconut [kerisek] 

Dressing [combine]

2 tbsp sambal belacan

3 tbsp calamansi lime juice [4-5 limau kasturi]

2 tbsp sugar to taste

some salt to taste [some sambal belacan may be salty]

1. Soak fungus until plump up and soft. Remove the hard bits and blanch in hot water.  Drain and cut into strips.
2. Combine all the ingredients in a mixing bowl.  Add in the dressing and toss well.
3. Taste to adjust seasoning.
4. Serve.
   

I'm sharing this post with Cook Your Books Event #24 [June 2015] hosted by Joyce of Kitchen Flavours