Kerabu Chicken in Lettuce Cups


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


Steam the whole chicken leg until cooked. Shred the meat.

Slice the black fungus and shallots finely.

Place the chicken shreds, fungus, shallots and kerisik in a mixing bowl. Toss well with the dressing. Adjust seasonings to taste.

Serve in lettuce cups.

{To make the sambal belacan:} Pound the chilli and belacan to a not-too-fine texture. Season to taste with sugar and salt. Leftover sambal can be kept in a clean container in the refrigerator.

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