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

Recipe Ingredient

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


  1. Blend shallots, garlic, ginger and galangal in a blender with a little water until smooth.
  2. Mix coriander powder and pepper with a little water into a paste. Heat oil and sesame oil in a wok and fry blended ingredients and coriander-pepper paste. Add preserved soya bean paste and sauté until fragrant.
  3. Add chicken and fry until meat is firm. Pour in water, stir well and bring to the boil. Reduce the heat and simmer for 25-30 minutes or until chicken is cooked and the gravy is thick. Add seasoning to taste and garnish with coriander leaves.
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