Types of recipes: Malaysian delight
Preparation: About 45 minutes
Cook: 1 hour
Ready in: 1 hour 45 minutes
Makes: 10 servings
Ingredients
1 kg whole chicken, cut into 10 pieces
1 tbsp turmeric powder
1 tsp salt
Cooking oil
Ground spices (A)
10 nos shallot, peeled
4 nos garlic, peeled
2in old ginger, peeled
4 tbsp chilli giling
2 tbsp coriander powder
1 tsp cumin powder
3 tbsp almond, ground
Others
5 tbsp cooking oil
1in cinnamon stick
4 nos cloves
3 nos star anise
4 tbsp tomato paste
1/2 small bottle chilli sauce
1 small can evaporated milk
5 nos red chilli, cut half
5 nos green chilli, cut half
2 nos tomato, cut wedges into six
5in pandan leaf
1 stalk of lemongrass
1/2 small can green peas
1 tsp salt to taste
1 tbsp sugar to taste
Method
Marinated the chicken with turmeric powder and salt.
Deep fry until 3/4 cooked, put aside.
Blend the ground spices with 1 1/2 cups of water.
Heat oil until hot, sauté ground spices (A) until fragrant.
Add in cinnamon stick, cloves and star anise. Fry for 5 minutes.
Add tomato paste and chilli sauce, stir-fry well until the tomato paste is become oily.
Then add in the chicken, pandan leaf and lemongrass together.
Reduce heat and simmer until chicken is tender and gravy turns thick.
Lastly add evaporated milk, chillies and tomatoes.
Season with salt and sugar.
Deep fry until 3/4 cooked, put aside.
Blend the ground spices with 1 1/2 cups of water.
Heat oil until hot, sauté ground spices (A) until fragrant.
Add in cinnamon stick, cloves and star anise. Fry for 5 minutes.
Add tomato paste and chilli sauce, stir-fry well until the tomato paste is become oily.
Then add in the chicken, pandan leaf and lemongrass together.
Reduce heat and simmer until chicken is tender and gravy turns thick.
Lastly add evaporated milk, chillies and tomatoes.
Season with salt and sugar.
Garnish with green peas.
0 comments:
Post a Comment