Epicure - - AT HOME WITH -

Serves 7

Prep time 20 min­utes Cook time 1 hour

1 chicken, cut into pieces 300ml co­conut milk (or from ½ co­conut) 200g young galan­gal, grated 10cm ginger, pounded

2 stalks lemon­grass, pounded

3 daun salam (In­done­sian bay leaves) 5 lime leaves

1 tbsp tamarind juice


8 shallots

5 gar­lic cloves 10cm turmeric 7 can­dlenuts, roasted 1 tbsp co­rian­der, roasted 3 tsp salt

1 tsp su­gar

3 tbsp veg­etable oil • Wash chicken and set aside.

• Blend all rem­pah in­gre­di­ents in a food pro­ces­sor or pes­tle and mor­tar. Heat veg­etable oil in a wok and fry rem­pah with co­conut milk, galan­gal, ginger, lemon­grass, daun salam, lime leaves, and tamarind juice. Bring to a boil.

• Add chicken. Turn off the fire when chicken is cooked and co­conut milk is com­pletely re­duced.

• Re­move the chicken and sep­a­rate the sauce. • Fry chicken un­til golden brown, and set aside. • Fry the sauce un­til dry and crispy. Be care­ful not to burn the sauce.

• Serve the chicken with the fried sauce on top and a side of home­made chilli sauce.

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