A favourite with the Portuguese descendants in Malaysia and supposedly of Portuguese origin…. but the array of spices such as lemon grass, garlic and lime leaves makes this statement questionable. Anyway, it is quite easy to make and very, very nice. I added extra water to the dish, to make some gravy - the kids tend to complain when there is not enough liquid to moisten their rice. The measurements I have put here is for the original recipe though; so not much ‘gravy’ will be available. Adjust to taste.
Ingredients
6 large chicken thighs or 4 breast – sliced or cubed
½ tsp shrimp paste/belachan (see my GLOSSARY post on SHRIMP PASTE)
1 tbsp palm sugar or Gula Melaka (see my GLOSSARY post on GULA MELAKA)
1 tbsp water
2 tbsp Kecap Manis or Caramel Soy Sauce (see my GLOSSARY post on SOY SAUCES)
2 tbsp oil
1 onion – halved and sliced thickly
2 large red chillies – sliced at an angle
3 cloves garlic – sliced thinly at an angle
2 stalks lemon grass - sliced thinly at an angle (white bits only)(see my GLOSSARY post on LEMON GRASS)
3 tbsp freshly squeezed lime
Salt to taste
Method
Mash/crumble the palm sugar into a powder (I used a mortar and pestle) and mash with the shrimp paste. Mix with the water and kecap manis until smooth. Use this to marinade the chicken, at room temperature for 15 to 30 mins.
Heat oil in a wok (over high heat) and fry the onions, chillies, garlic and lemon grass vigorously until just softened and fragrant (1 to 2 mins).
Add in the chicken and cook for 3 to 4 mins until the chicken is done. Add a few tbsp of water if you want some gravy.
Add in the lime juice and salt, check the seasoning and serve hot with rice and a side dish of salad such as my SPICY VINEGAR CUCUMBER SALAD.
Ingredients
6 large chicken thighs or 4 breast – sliced or cubed
½ tsp shrimp paste/belachan (see my GLOSSARY post on SHRIMP PASTE)
1 tbsp palm sugar or Gula Melaka (see my GLOSSARY post on GULA MELAKA)
1 tbsp water
2 tbsp Kecap Manis or Caramel Soy Sauce (see my GLOSSARY post on SOY SAUCES)
2 tbsp oil
1 onion – halved and sliced thickly
2 large red chillies – sliced at an angle
3 cloves garlic – sliced thinly at an angle
2 stalks lemon grass - sliced thinly at an angle (white bits only)(see my GLOSSARY post on LEMON GRASS)
3 tbsp freshly squeezed lime
Salt to taste
Method
Mash/crumble the palm sugar into a powder (I used a mortar and pestle) and mash with the shrimp paste. Mix with the water and kecap manis until smooth. Use this to marinade the chicken, at room temperature for 15 to 30 mins.
Heat oil in a wok (over high heat) and fry the onions, chillies, garlic and lemon grass vigorously until just softened and fragrant (1 to 2 mins).
Add in the chicken and cook for 3 to 4 mins until the chicken is done. Add a few tbsp of water if you want some gravy.
Add in the lime juice and salt, check the seasoning and serve hot with rice and a side dish of salad such as my SPICY VINEGAR CUCUMBER SALAD.
2 comments:
Hai Vin, how are you? Miss you so much..sorry for not being here quite long..so bz at the office..kdg2 update entry pun mata x tahan dah nk round-round..hehe
What a nice ayam tempra...tempting!! Should try this coz out of idea of cooking chicken lately...have a great days Vin!
Hi Kak Ummi....I miss you too. I have been sick so tak banyak jalan2 ke blog lain. I will come over soon okay?
You must try masak this dish.....sedap, I guarantee!
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