RECIPES
Maitake and Chicken Salad
Main
1 packet
Maitake mushroom
1 tbsp
sunflower seed or light vegetable oil
300g
chicken breast, cooked and shredded
6
shallots, thinly sliced lengthwise
1/2
wild ginger flower (bunga kantan), finely sliced
2 tbsp
toasted grated coconut (kerisek)
2 tbsp
fried shallot crisps
1
red chilli, sliced thinly
Sambal Dressing
4
red chillies, seeded and sliced
25g
toasted dried shrimp paste (belacan)
3 tbsp
calamansi or lime juice
1 tbsp
sugar, or to taste
salt to taste
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Cut the bottoms from the maitake mushrooms. Heat the oil and give the maitake a quick stirfry over high heat – about 1 minute; set aside.
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To make dressingPound the chilli and belacan to a paste. Season to taste with the calamansi lime juice, sugar and salt.
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To finishIn a mixing bowl, toss all the ingredients together with the dressing.
