Recipe Ingredient
- 1 chicken, cut into pieces
- 500g thick coconut milk
- 1 or 2 asam keping
- 6 turmeric leaves, finely chopped
- 5 kaffir lime leaves
- 2 tbsp kerisik
- 2 stalks lemongrass, bruised
- Salt and sugar
- Ingredients to blend:
- 20 dried chillies
- 15 to 20 cili padi
- 7 shallots
- 4 cloves garlic
- 8cm ginger
- 5cm fresh turmeric
- 2cm galangal
- 6 stalks lemongrass
Instructions
- Fry the bruised lemongrass in oil, then put in the blended ingredients. When the colour has changed - and the blended ingredients are a bit garing (crisp; though not too much), put in the chicken and the coconut milk (if the milk is too thick, add water, though not too much as the chicken will excrete liquids).
- After a while, put in the lime leaves (just tear and throw in) and the asam keping.
- A little while later, put in the turmeric leaves and kerisik. Wait till the gravy is thick, then add in salt and sugar to taste.
