To me, any recipes that require heavy blending is consider way too tough for me. Yet, when I received this recipe from a friend and was given a challenge to prepare this delicious dish for a potluck session, I was really determined to make it work and edible. Haha........ please find the recipe below if you are keen to give it a try
Main Ingredients:
A
1. Chicken (about 1.8kg, chopped into smaller pieces - around 20 pieces)
B (clean and blend everything into fine paste)
1. Tumeric/ kunyit ( size of thumb)
2. Bird eye chillies ( 20 pieces)
3. Galangal/ Lengkuas ( size of thumb)
4. Ginger/ Halia ( size of thumb)
5. Shallot/ bawang merah ( 15 pieces)
6. Garlic/ bawang putih ( 2 pieces)
C
1. 150ml cooking oil
2. Teaspoons tamarind paste ( mix with waste, filter out seed)
3. 6 tablespoons toasted coconut/ kerisik ( buy ready made)
4. 5 lemongrass (use the white part only, pounded)
5. 200ml thick santan
6. 10 pcs kaffir lime leaves/ daun limau purut
7. 1 piece turmeric leave/ daun kunyit (finely sliced)
8. salt (to taste)
Methods:
1. Heat oil and stir fried ingredient B until aromatic in a wok.
2. Put in lemongrass and stir fried for a minute before putting in tamarind juice and santan. Wait til it
boils. Insert all the chicken and mix well. Stir occasionally to prevent from burning.
3. When the gravy thicken add in kerisik, daun limau purut and daun kunyit. Mix well. Turn down
the fire and stir occasionally to prevent burning.
4. Cover the wok and let it simmer for a while, remember to stir occasionally to prevent burning.
5. After about half an hour ( or when the gravy thicken), add salt to taste.
6. Serve your rending chicken with hot steamed rice.
