Guan Chua's Nyonya Kerabu Herb Salad
Who are you, what do you do and where are you really from?
Guan Chua, supper club host. I’m from Kuala Lumpur, Malaysia.
Nyonya kerabu herb salad with Chinese leaf, watermelon, pineapple & wood ear fungus
(Serves 8-10 people as a shared starter, 5-6 people as a shared main veggie dish)
Salad ingredients:
1 Chinese leaf (aka Napa cabbage), finely sliced
• 1/2 mini watermelon (or 1/4 of a large one), chopped into bite-sized cubes
• 1/2 pineapple, chopped into bite-sized cubes
• 15g dried wood ear fungus, rehydrated in boiling water for 5 mins, then finely sliced
• 1/2 red onion, finely sliced
• 1 small bunch (20g) of fresh mint, leaves picked and roughly chopped
• 1 small bunch (20g) of laksa leaves (aka hot mint), leaves picked & roughly chopped
• 4 - 6 makrut lime leaves, finely sliced
• Salt and pepper to taste
For the sambal belachan & lime dressing:
• 8 fresh red chillies (120g)
• 2 tablespoon of belachan (toasted shrimp paste)
• Juice of 6 small calamansi limes (alternatively, the juice of 2 normal limes)
• 2 tsp dark soya sauce
• 1 tbsp fish sauce
• 4 tablespoons grated palm sugar (or golden caster sugar)
Tell me about the ingredients and why you chose them for this recipe:
This salad is a core staple dish of any Nyonya / Peranakan feast.
The spicy, tangy flavours of the lime and sambal belacan (fermented shrimp and chilli paste) dressing can transform even the simplest of ingredients into an extraordinary mouthful.
The crunch of Chinese leaf, succulence of wood ear fungus and fresh fruit give the salad a nice contrast of textures, whilst the mint, hot mint and makrut lime leaves add a burst of freshness.
You can go simpler with the salad components if you wish (e.g. just cabbage and wood ear for instance, without the fruits etc.), however the sambal belachan dressing and addition of the herbs (mint, hot mint, makrut) are non-negotiable.
What will you serve your slaw with (dishes, drinks)?
As part of and alongside a wider Nyonya / Malaysian-Chinese feast or banquet. The acidity cuts through rich tasting and deep fried dishes especially well.
Who will you invite to eat your slaw?
Anthony Bourdain.