Recipe Ingredient
- Marinate
- 1.2 - 1.4kg old chicken (ayam telor), one cut into 12 pieces
- Salt to taste
- Fried together
- 200ml cooking oil
- 20g galangal, peeled and pounded
- 10g lemongrass, cut 3in and pounded
- 1litre, freshly squeezed coconut milk
- 2 pcs turmeric leaf, sliced thinly
- 3 pcs lime leaf, sliced thinly
- 250g coconut meat, cut into chunks
- 3 tbsp grated coconut (kerisik)
- rock salt (garam kasar) to taste
- Spice paste
- 30g dried chili, soaked, boiled and blended
- 15g old ginger, peeled and blended
- 300g shallot, peeled and blended
- 30g lemongrass, cut 3in and blended
- 20g garlic, peeled and blended
Instructions
- Marinate the chicken with salt for 15 minutes, keep a side.
- Heat oil, sauté pounded galangal and lemongrass.
- Add in blended dried chilli and all blended ingredients.
- Keep stirring continuously for 5 minutes.
- Add in chicken - mix well for 5 minutes, then pour in the coconut milk.
- Add in turmeric leaf, coconut meat, kerisik and simmer for 40 minutes till the gravy thickens and chicken is cooked.
- Lastly, season with rock salt.
Note (measurement spoon):
1 tsp (full) - 5g
1 tbsp (full) - 10g
1 tbsp - 15ml
1 tsp (full) - 5g
1 tbsp (full) - 10g
1 tbsp - 15ml
