Nasi Ulam Ayam Bakar

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In­gre­di­ents FOR ULAM:

juli­enned

FOR CHICKEN:

FOR KI­CAP SAUCE:

Method

1. For rice: mix ulam in­gre­di­ents with cooked rice be­fore por­tion­ing to serve. 2. Pound gin­ger and galan­gal to a paste. Com­bine with the rest of the in­gre­di­ents, sea­son to taste with salt and sugar, then mar­i­nate chicken for at least two hours in chiller. 3. Spread oil on griller be­fore plac­ing chicken over. Baste with oil when grilling. 4. Make ki­cap sauce: Heat a ta­ble­spoon of oil. Add chill­ies, gar­lic, and onion. Saute un­til fra­grant. Re­move from heat and al­low to cool be­fore blend­ing to­gether. Add cala­mansi juice, sugar, ki­cap ma­nis, then salt to taste.

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