Kerabu Bok Nee (Nyonya -style Black Fungus Salad)

When I wrote Burnt and Alive, I said for Chinese Reunion Dinner, my mom wanted to make Nyonya Style Nasi Ulam to accompany the dinner. But all that changed when my dad's eldest brother invited us to have reunion dinner with his family, so the idea of making Nasi Ulam was scraped. I did however get the opportunity to eat Kerabu Bok Nee (Nyonya-style Black Fungus Salad) in Penang.

I was looking forward to making the Nasi Ulam and couldn't help but feel a little disappointed when we couldn't. We were planning to go back to Penang on the 2nd day of CNY. To cook and clean on the first few days of CNY is taboo, of course, because according to Chinese traditions, we wouldn't want to wash the luck and prosperity away.

But back in Penang, my 5th grandaunt had already planned to cook a huge feast for all our immediate family members. The gesture was a real gem because she IS a wonderful Nyonya cook - her food is like a mirror to my late grandmother's, her older sister, except maybe a bit healthier. Anyway one of her dishes was Kerabu Bok Nee. It's been years (I think almost 10 years or more) since I've tasted this kerabu dish and hers was excellent. I got the recipe from her, of course. How could I not? It's a keeper. :)

You will note that preparation is more tedious than the actual assembly time. Like all good food, give it a bit of love and patience. You'll be rewarded splendidly :D






Kerabu Bok Nee recipe:

50grams black wood-ear fungus (bok nee), soaked for 10mins and cleaned off all dried/hard bits.




Dressing:
2 tbsp sambal belachan (Sriracha chili + a bit of fish sauce sauce can be a good substitute )
3 tbsp calamansi lime (normal green lime works as well)
2 tbsp Sugar, or to taste
1 tsp Salt, or to taste
150 grams of shallots, peels and sliced thinly length-wise
4 tbsp ginger flower/bunga kantan, finely sliced
2 tbsp of toasted grated coconut, pounded
1 fresh red chillies, de-seeded, diced finely
300 grams of chicken breast, steamed to cook and shredded

Assembly:

1. Combine the ingredients for Dressing starting with the liquids into a big bowl. Mix well.
2. Add black fungus and shredded chicken into the bowl and again toss until it is well combined.

You can eat the salad as it is. It's very refreshing and crunchy, I love the combination of texture and aroma a lot. Or you can eat it with rice and a dollop of sambal. You can double/triple/quadruple the recipe safely too.