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【Nyonya Cooking with Bee lee Tan】NYONYA CHICKEN SALAD

时间:2010-11-26 15:29:04来源: 作者: 点击:

Scanned at 2010-11-24 22-04.jpg

To the Nyonya of  old, they never stopped applying cooking skills in their never ending task of preparing food. Penang Nyonya has much more extensive repertoire than their cousins in Malacca and Singapore.


They have kerabu, sambal, ulam and achars  . Kerabu is known as a salad. It is refreshing, simple and easy to make. It is always a winner in the cooking class.
 
Kerabu chicken
Ingredients
1 roasted chicken
1 cup freshly-toasted desiccated
Coconut*
1 Spanish red onion peeled and sliced
 3-4 tbsp lemon or lime juice
1 tsp sambal belachan or
1 slice red chilli
Salt

Note: For best results, use frozen desiccated coconut. Defrost it first and take care not to burn it while toasting in pan. For variety, it can be served as a chicken salad with avocado slices and garden greens. It can also be served as an appetizer by filling chicken in lettuce leaves.

METHOD
Shred chicken into bite-sized pieces. Fry toasted desiccated coconut in pan until golden brown. Squeeze lemon juice on red onion and let it rest for 5 minutes. Mix chicken with onion and sambal belachan or sliced chilli. Add salt to taste. Sprinkle with coconut. Mix and serve.


Sambal belachan

Sambal belachan is always  a complement with  kerabu and other dishes. You can serve a  combination of ground chilli and belachan adding with a squeeze of lime juice.
The best consistency of belachan is to pound chillies into a paste, roast belachan by wrapping it in an aluminum foil, fold into a square, toast in a saucepan on both sides until slightly brown. While hot, pound with chilli. Add lime juice to taste.

* fresh chilli can be ground in blender until nearly fine.

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