Tuesday 28 February 2017


6 to 8 portion

1 whole chicken, cut in 6 or 8 pcs
2 pcs eggplant, cut small (optional)
2 tbsp oil for frying
10 cm lemongrass, bruised
2 sheets salam leaf
20 g galangal, smashed
500 ml coconut milk from half of whole coconut
1 tbsp palm sugar
2 tsp salt or to taste

Spices, pasted:
6 pcs shallot
3 cloves garlic
1 tsp coriander
5 pcs candlenut
10 g ginger
10 g turmeric

How to cook:
Saute spice pasted until aromatic. 
Add in lemongrass, salam leaf and galangal.  Keep frying awhile.
Add chicken, stir awhile and pour coconut milk.  Add eggplant.
Stir occasionally and bring it to boil.
Season with palm sugar and salt. 
Turn to low heat and keep cooking until chicken are done.


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