(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
1/2 chicken (cut into large pieces)
Marinade:
8 shallots
2 lemon grass (serai)
2 candle nuts (buah keras)
1/2 cm belachan
1 tbsp chilli giling
1/2 tsp salt
Special Sauce:
10 chilli padi (minced)
2 shallots (minced)
2 tbsps Lea & Perrin sauce
Method:
1. Blend the marinade ingredients.
2. Marinate chicken for 2 hours.
3. Heat up 500ml (2 cups) oil. Rinse the chicken and wipe dry. Deep fry the chicken till it is crispy. Remove and drain off excess oil.
4. Serve together with special sauce.
1/2 chicken (cut into large pieces)
Marinade:
8 shallots
2 lemon grass (serai)
2 candle nuts (buah keras)
1/2 cm belachan
1 tbsp chilli giling
1/2 tsp salt
Special Sauce:
10 chilli padi (minced)
2 shallots (minced)
2 tbsps Lea & Perrin sauce
Method:
1. Blend the marinade ingredients.
2. Marinate chicken for 2 hours.
3. Heat up 500ml (2 cups) oil. Rinse the chicken and wipe dry. Deep fry the chicken till it is crispy. Remove and drain off excess oil.
4. Serve together with special sauce.
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