Saturday, 3 May 2008

Ince Kebin

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
1/2 chicken (cut into large pieces)

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

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.

No comments: