Ingredients:
50g Black wood-ear fungus (bok nee)
300g Chicken meat, steamed & shredded finely
150g shallots, peeled & sliced lengthwise
2 ginger flower (bunga kantan), finely sliced
200g toasted grated coconut (kerisik), pounded
300g Chicken meat, steamed & shredded finely
150g shallots, peeled & sliced lengthwise
2 ginger flower (bunga kantan), finely sliced
200g toasted grated coconut (kerisik), pounded
Dressing
2 tbsp sambal belachan
5 limes (limau kasturi) juiced
sugar & salt to taste
2 tbsp sambal belachan
5 limes (limau kasturi) juiced
sugar & salt to taste
Method :-
1. Soak the fungus for about 10 minutes and pinch off all the hard bits before scalding with hot water. Drain & slice very finely.
2. Add all the ingredients into the mixing bowl and toss to mix well. Adjust the sugar and salt to taste and serve.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10212514734809656&set=pcb.1827119630882297&type=3
Credit: Eelynn Koay
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/03/complete-recipe-kerabu-bok-nee-black.html
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