(From Y3K Recipes Issue No.9 – Nov/ Dec 2002)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
1/2 chicken (cut into pieces)
1 coconut (express coconut milk, approx. 250ml)
3 red chillies
3 green chillies
5 chilli padi
1/2 chicken (cut into pieces)
1 coconut (express coconut milk, approx. 250ml)
3 red chillies
3 green chillies
5 chilli padi
Ingredient A:
3 cinnamon sticks/ kayu manis
5 cloves/ bunga cengkih
4 star anise/ bunga lawang
3 cardamon/ buah pelaga
2 dried tamarind slices/ assam keping
3 cinnamon sticks/ kayu manis
5 cloves/ bunga cengkih
4 star anise/ bunga lawang
3 cardamon/ buah pelaga
2 dried tamarind slices/ assam keping
Ingredient B: (blend into a paste)
100g shallots
100g garlic
30g galangal/ lengkuas
50g red chillies
15g young ginger
Seasoning:
1 tsp sugar
Salt to taste
Method:
1. Heat 1 tbsp oil. Sauté ingredient A.
2. Sauté ingredients B, fry till fragrant. Add in chicken and chilli padi. Fry for a little while.
3. Add in coconut milk, red and green chillies. Add in seasoning . Bring to a boil.
4. Scoop ready-cooked chicken into a clay pot and serve straight.
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