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

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


  1. 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).
  2. After a while, put in the lime leaves (just tear and throw in) and the asam keping.
  3. 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.

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