Recipe sourced: The Star
Ingredients:-
1 kg Chicken, cut into small pieces
3 tbsp turmeric powder
Salt, to taste
Oil to deep fry
Wet Ingredients, pound:-
6 nos. onion
3 nos. garlic cloves
2cm galangal
5 tbsp oil
2 tbsp chili powder
2 tbsp chili sauce
2 tbsp oyster sauce
2 nos. lemongrass, bruised
Kerisik of half a coconut
2 nos. kaffir lime leaves, sliced thinly
Method:-
Marinate the chicken with turmeric and salt. Set aside for 30 minutes.
Heat oil in a wok or deep pot on medium heat and deep fry the chicken.
Remove to drain on paper towels or wire rack.
Heat 5 tbsp oil in a wok on medium heat. Fry the wet paste until fragrant.
Add chilli powder, chilli sauce, oyster sauce and lemongrass.
Season with salt and sugar.
Add the kerisik and mix well.
Add in the fried chicken and kaffir lime leaves.
Mix well before turning off the heat.
Serve with rice.
