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Ingredients
- Chicken (chopped into serving
sizes) -600 grams
- Buah keluak - 10 pieces
- lemon grass (crush) - 3 stalks
- Tamarind juice - 700 ml
- Cooking oil - 3 tablespoons
- Salt and sugar to taste
Spices (grind or blend to paste)
- Belachan - 1 inch
- galangal - 1 inch
- shallots - 12 pieces
- garlic - 2 cloves
- candlenuts - 3 pieces
- red chilies - 6 pieces
- Dried chilies (soak) - 3
pieces
Method
- Soak buah keluak for at
least 2 days then scrub and rinse well. Choose the thicker part
of the nut shell and puncture a small hole on each shell.
- Heat up 3 tablespoons of
cooking oil in a wok, stir fry spices paste and lemon grass to
fragrant, add chicken and stir fry to mix well.
- Add buah keluak,
tamarind juice and bring to boil. Turn to low heat and simmer
until gravy reduced and chicken become tender. Serve hot.
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