• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 4 whole chicken thighs
  • 5g dried black fungus (cloud ear), soaked
  • 5 shallots
  • 4 tablespoons roasted grated coconut (kerisik)
  • Chinese/iceberg or butterhead lettuce
  • Dressing (mixed together)
  • 4 teaspoons sambal belacan
  • 2 calamansi limes, extract juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt, or to taste
  • Sambal belacan
  • 10 red chillies
  • 1 piece belacan, roasted
  • 1 teaspoon sugar
  • Salt, to taste


  1. Steam the whole chicken leg until cooked. Shred the meat.
  2. Slice the black fungus and shallots finely.
  3. Place the chicken shreds, fungus, shallots and kerisik in a mixing bowl. Toss well with the dressing. Adjust seasonings to taste.
  4. Serve in lettuce cups.
  5. To make the sambal belacan: Pound the chilli and belacan to a not-too-fine texture. Season to taste with sugar and salt.
  6. Leftover sambal can be kept in a clean container in the refrigerator.
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