Description

Ingredients

• 100 g shallots
• 10 g fresh turmeric
• 10 g shrimp paste (belacan),toasted
• 100 g fresh red chillies, deseeded, plus extra chilli slices for garnishing
• 10-12 candlenuts (buah keras)
• 80 g cooking oil
• 800 g whole chicken legs, with skin and bone, cut in 4-5 cm pieces
• 2 fresh lemongrass, white part only, bruised
• 2 kaffir lime leaves, plus extra shredded kaffir lime leaves for garnishing
• 50 g water (not supplied)
• 1 tsp salt
• ½ tsp sugar

Preparation

1. Place shallots, turmeric, belacan, red chillies and candlenuts in mixing bowl, pulverize 20 sec/speed 10 into fine paste. Scrape down sides of mixing bowl with spatula.
2. Add cooking oil, sauté 6 min/120°C/speed until fragrant.
3. Add chicken, lemongrass, kaffir lime leaves, water, salt and sugar, cook withou measuring cup 15 min/Varoma/ /speed . Garnish with red chilli slices and shredded kaffir lime leaves. Serve hot