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
- 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.
- Add cooking oil, sauté 6 min/120°C/speed
until fragrant.
- 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