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Ingredients
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Chicken breast, cut into pieces -
1 kilogram
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Preserved shrimps paste (cincalok),
juice drained -140 grams
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Cooking oil- 180 ml
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Shallots, peeled and sliced - 15
pieces
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Garlic, peeled and sliced - 7
cloves
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Kaffir lime leaves -3 pieces
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Tamarind juice -400 ml
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Sugar - 4 tablespoons
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Red chilies (cut into three
pieces) - 3 pieces
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Green chilies (cut into three
pieces) - 3 pieces
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Grind into fine paste
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Shallots (peeled) - 15 pieces
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Fresh turmeric (peeled) - 2 inches
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Lemon grass (sliced) - 5 stalks
Method
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Heat the cooking oil and sauté
shallots and garlic until crispy. Drain and set aside.
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Add finely ground paste into oil
and fry until aromatic then add chicken, preserved shrimps, lime
leaves, tamarind juice, season with sugar and Cook until the
gravy thickens.
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Stir in chilies and half of the
crisp-fried shallots and garlic. Sprinkle with the remaining
crisp-fried shallots and garlic just before serving.
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Add salt to taste and serve.
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