Chicken and cloud ear kerabu

Kerabu is basically a Malay salad which consists mainly of herbs, vegetables and anything that the cook wants to use. This is my favourite kerabu which I have not seen in any restaurants (do correct me if I am wrong).

Ingredients

1 skinless chicken breast

50 gm cloud ears (mok yee)

20 mint leaves

3 stalks serai (lemon grass)

1 stalk bunga kantan (ginger flower)

4 pcs limau purut leaves

15 shallots

Sambal belachan

Since I discovered a stall that sells sambal belachan similar to the one that I made, I have stopped pounding it at home.

Method 

Soak the cloud ears until soft

Put in boiling water for about 2 minutes

Drain and let it cool

Cut the chicken into smaller pieces so that it can cook evenly

Put the chicken in a pot of boiling water and cook on low heat for 5 minutes

Drain and let it cool

Shred the chicken into thin strips

Thinly slice the cloud ears (mok yee)

Thinly slice all the herbs

Put all the ingredients in a large mixing bowl

Add:

4 tsp sambal belachan

3 tsp sugar

Salt to taste

Juice of 2 limes

Mix thoroughly and it is ready

You can serve it immediately or keep it for later use

Transfer to an air tight container and keep in the fridge

You can add some pounded peanuts if desired

I personally prefer it without the peanuts

Sprinkle some peanuts on the kerabu just before serving