Ingredients /nutrition
- 1 chicken, cut into half
- 1 tbsp tamarind juice
- 3/4 tsp salt
- 4 red chilies
- 4 shallots
- 2 garlic cloves
- 5 roasted candlenuts
- 1/2 tsp peppercorns
- 3/4 tsp chopped galangal
- 1/2 tsp tamarind
- 350 cc coconut milk
- salt and sugar to taste
Methods / instructions
- Rub chicken with tamarind juice and salt. Set aside overnight.
- Grill chicken over hot charcoal until golden brown.
- Shred chicken meat and arrange in a serving bowl. Set aside.
- Meanwhile, to prepare spice paste, combine chilies, shallots, garlic, candlenut, peppercorn, galangal and tamarind in a stone mortar, blender or food processor.
- Grind into a smooth paste and bring to boil together with coconut milk.
- Adjust seasoning with salt and sugar.
- Pour sauce over prepared chicken and serve hot.
Servings: 4
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