• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Marinate
  • 1.2 - 1.4kg old chicken (ayam telor), one cut into 12 pieces
  • Salt to taste
  • Fried together
  • 200ml cooking oil
  • 20g galangal, peeled and pounded
  • 10g lemongrass, cut 3in and pounded
  • 1litre, freshly squeezed coconut milk
  • 2 pcs turmeric leaf, sliced thinly
  • 3 pcs lime leaf, sliced thinly
  • 250g coconut meat, cut into chunks
  • 3 tbsp grated coconut (kerisik)
  • rock salt (garam kasar) to taste
  • Spice paste
  • 30g dried chili, soaked, boiled and blended
  • 15g old ginger, peeled and blended
  • 300g shallot, peeled and blended
  • 30g lemongrass, cut 3in and blended
  • 20g garlic, peeled and blended

Instructions

  1. Marinate the chicken with salt for 15 minutes, keep a side.
  2. Heat oil, sauté pounded galangal and lemongrass.
  3. Add in blended dried chilli and all blended ingredients.
  4. Keep stirring continuously for 5 minutes.
  5. Add in chicken – mix well for 5 minutes, then pour in the coconut milk.
  6. Add in turmeric leaf, coconut meat, kerisik and simmer for 40 minutes till the gravy thickens and chicken is cooked.
  7. Lastly, season with rock salt.
  8. Note (measurement spoon):
  9. 1 tsp (full) - 5g
  10. 1 tbsp (full) - 10g
  11. 1 tbsp - 15ml

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