TOK JEMBAL PERCIK CHICKEN

Home & Decor (Malaysia) - - FEAST -

INGREDIENT­S

For mari­nade

• 5 red onions, blended

• 5 cloves gar­lic, blended

• 50 g gin­ger, blended

• Salt to taste

ONE SPRING CHICKEN

For sauce

• One cup co­conut milk

• One cup co­conut cream

• 50 g lemon­grass, blended

• 50 g galan­gal, blended

• 20 dried chill­ies, blended

• 2 – 3 pieces dried tamarind slices

• One cup wa­ter

• 5 Tbsp sugar

• Salt to taste

METHOD

1. Com­bine mari­nade ingredient­s with chicken and mar­i­nate for an hour.

2. Pre­pare sauce: Com­bine all blended ingredient­s with co­conut milk and wa­ter. Bring to a boil, stir­ring.

3. Add tamarind, sugar, and salt. Lower mar­i­nated chicken into boil­ing sauce and keep it over the fire un­til half-cooked.

4. Re­move chicken and let sit for an hour.

5. Put co­conut cream into sauce and cook un­til thick­ened.

6. Cook chicken the whole way through over a char­coal grill, in an oven, or over a wok with­out oil. Serve with sauce and white rice.

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