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
Instructions
- Blend shallots, garlic, ginger and galangal in a blender with a little water until smooth.
- 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.
- 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.
