Chicken Kerabu

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The Nonya kerabu offers a myriad of tastes and textures, housed in a cone-shaped wrap, this traditional dish gets a gets a modern face-lift!

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Ingredients

4 Mission Onion Chives Wraps
15 g wood ear mushrooms, boiled for 5 minutes, finely sliced
Coral lettuce to serve
Chives for garnish

Sauce

4¼ tbsp sambal belacan
5¼ tbsp lime juice
Salt to taste
Sugar to taste

Ingredients A

150 g cucumber, shredded
300 g chicken breast, poached and shredded
120 g shallots, thinly sliced
2 stalks lemongrass, thinly sliced
1 stalk torch ginger bud, thinly sliced
1 stalk coriander, thinly sliced
2 sprigs daun kesum, thinly sliced
5 chili padi, thinly sliced

Sambal Belacan

100 g red chilies
50 g shrimp paste, fried with a little oil until fragrant

Instructions

  1. To make sambal belacan, finely blend red chillies and shrimp paste.
  2. Combine sauce ingredients in a small bowl. Mix well and set aside.
  3. In another bowl, mix together ingredients A and mushrooms. Add sauce and toss well.
  4. Lightly toast Mission wraps in a heated frying pan until soft.
  5. To serve, arrange some lettuce on the wrap. Put some kerabu over the lettuce then roll up into a cone shape. Use a chive to tie around the cone. Serve immediately.

 

The leftover sambal belacan can be chilled for up to one week. It can also be frozen and kept for a longer period.

Mix the kerabu at the last minute to ensure freshness.

Put the chives in boiling water for a few seconds. Take out and refresh in cold water.

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Chicken Kerabu

The Nonya kerabu offers a myriad of tastes and textures, housed in a cone-shaped wrap, this traditional dish gets a gets a modern face-lift!

 Preparation Time: Total time: Serves 2 Ingredients: 4 Mission Onion Chives Wraps
15 g wood ear mushrooms, boiled for 5 minutes, finely sliced
Coral lettuce to serve
Chives for garnish Sauce 4¼ tbsp sambal belacan
5¼ tbsp lime juice
Salt to taste
Sugar to taste Ingredients A 150 g cucumber, shredded
300 g chicken breast, poached and shredded
120 g shallots, thinly sliced
2 stalks lemongrass, thinly sliced
1 stalk torch ginger bud, thinly sliced
1 stalk coriander, thinly sliced
2 sprigs daun kesum, thinly sliced
5 chili padi, thinly sliced Sambal Belacan 100 g red chilies
50 g shrimp paste, fried with a little oil until fragrant Instructions:
  1. To make sambal belacan, finely blend red chillies and shrimp paste.
  2. Combine sauce ingredients in a small bowl. Mix well and set aside.
  3. In another bowl, mix together ingredients A and mushrooms. Add sauce and toss well.
  4. Lightly toast Mission wraps in a heated frying pan until soft.
  5. To serve, arrange some lettuce on the wrap. Put some kerabu over the lettuce then roll up into a cone shape. Use a chive to tie around the cone. Serve immediately.

 
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