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!
4 Mission Onion Chives Wraps
15 g wood ear mushrooms, boiled for 5 minutes, finely sliced
Coral lettuce to serve
Chives for garnish
4¼ tbsp sambal belacan
5¼ tbsp lime juice
Salt to taste
Sugar to taste
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
100 g red chilies
50 g shrimp paste, fried with a little oil until fragrant
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.
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
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