Star Q
iii. Ayam Bakar Lemon
Don't you just love food that gives you the satisfaction or the impression of eating something that is healthy. I have always noticed however, that healthy food are usually bland and always missing that umami factor that gives me that sense of being satisfied.
Fortunately, this is not true with our local salads or kerabu where, even though they do not have that fat element like western salads do which almost always have olive oil or mayonnaise. Local salads tend to have that oomph factor, even without the fat, that actually makes you want to eat more.
We decided to go with something simple for lunch today with my wife making salted fish fried rice. She suggested that I come up with a kerabu (not western salad which would not go well with the fried rice anyway) and so I came up with this Kerabu Ayam or Local Chicken Salad.
- Half a chicken breast, poached and shredded
- 3 lemon grass, thinly sliced
- 5 shallots, sliced
- 8 green birds eye chilies, sliced
- 3 torch ginger buds, sliced
- 1 red chili, sliced into matchsticks
- 1/4 head cabbage, thinly sliced
- 3 spring onions, sliced to 1 inch lengths
- A handful of Vietnamese mint leaves, thinly sliced
- 3 tbs brown sugar*
- 3 tbs fish sauce*
- Juice from 3 limes*
- 2 tbs dry-roasted coconut (kerisek)
Place all the first seven ingredients in a large bowl. Mix all the ingredients marked (*) and stir until the sugar has dissolved into the dressing. When the sugar has dissolved, stir in the dry-roasted coconut. Pour this dressing onto the vegetables and chicken mixture, and with your hands, toss the salad to mix thoroughly. You don't have to be gentle about this. Serve immediately or leave in the fridge for about half an hour for the flavors to intensify.
Note : The dry-roasted coconut was my wife's idea! ;-)
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