Black Fungus Salad Recipe (Kerabu Bok Nee)

Ingredients

• Black fungus (soaked and shredded) - 80 grams

• Cooked chicken meat (shredded) - 300 grams

• Ginger flower (bunga kantan) - 50 grams

• Shallots (sliced) - 150 grams

• Coconut (grated and toasted) - 2 tablespoons

• Peanuts (toasted) -2 tablespoons

• Spring onions (sectioned) - 2 stalks

• Lime juice - 3 tablespoons

• Sugar - 2 tablespoons

• Sambal belachan - 2 tablespoons

• Coriander leaves - few pieces

• Salt to taste

Method

• Rinse shredded black fungus, scald in boiling water for 10 minutes and drain well.

• Mix all ingredients in a big salad bowl and toss to mix well.

• Garnish dish with some coriander leaves and serve as an appetizer.

*For Sambal Belachan recipe details, please click here.

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