• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 3 tbsp coriander powder (ketumbar)
  • 1 tsp pepper
  • 20 shallots
  • 6 cloves garlic
  • 5-6 thin slices of galangal
  • 3cm ginger, sliced
  • 2 tbsp preserved soybean paste (tau cheong)
  • 3 tbsp oil
  • 2 tbsp sesame oil
  • 1 chicken (1.5kg), chopped into bite-size pieces
  • ¾ cup water
  • Seasoning
  • Salt and sugar to taste
  • 1 tbsp light soy sauce
  • Garnishing
  • 2 sprigs coriander leaves


  1. Blend shallots, garlic, ginger and galangal in a blender with a bit of water added until mixture is smooth.
  2. Heat oil and sesame oil in a wok and fry blended ingredients, coriander powder and pepper. Add preserved soybean paste and sauté well until fragrant.
  3. Add chicken and fry until meat is firm. Pour in water, stir well and bring to a boil. Reduce the heat and simmer over a gentle low heat for 35-40 minutes or until chicken is cooked and the gravy is reduced. Add seasoning to taste.
  4. Garnish with coriander leaves.

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