With just a few day left before waive bye bye to June 2013, managed to dished out to mouth watering dish for this facebook event initiated by Wendy of Table for 2.... or more.
Patient is need to cook the dish as the pounded ingredients need to cook under low fire and keep stirring till oil appeared.
As usual I used only Kampung Chicken for all my chicken dishes, as the meat are tougher and sweeter! ^_^
1 kg chicken (cut into pieces)
2 tbsp of turmeric powder (serbuk kunyit) 黄 姜粉
salt to taste
200 ml santan or thick coconut milk (I used the packet type)
4 - 5 tbsp Cooking oil
brown sugar to taste
Ingredients B (blended or pounded)
1 big onion
1 piece of lengkuas abt 2cm (galangal) 南姜
1 piece of belacan
3 buah keras
10 pips of garlic
3 stalk of lemon grass ( use the white part only)香茅
3-4 tbsp of chili paste
2 tabsp lime juice
2 tbsp shredded kaffir lime leaves (daun limau purut) 疯 柑叶
- Marinate the chicken with turmeric powder and fish sauce (optional, I like to use fish sauce in my cooking) for at least one hour or longer.
- Heat wok with 5 tbsp of oil add in ingredients B and stir fry a while with high heat, lower the heat continue and keep stirring till oil surface; this will take quite a while.
- Add in the chicken pieces and shredded lime leaves and santan, cook over low heat for about 10 mins or till chicken is done.
- Add in sugar and salt to taste. Lastly add in the lime juice and serve.
I am submitting this post to Malaysian Food Fest (Link to MFF Page), Penang Month hosted by Alan of Travellingfoodies