Chicken Sticks
2 small chicken breast, cut into small pieces
Marinate chicken with
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp salt
2 tbsp sugar
2 tbsp thick coconut milk (I used Kara brand)
Place the chicken pieces in a bowl. Mix all the marinade ingredients. Marinate the chicken for 30mins to an hour.
Soak bamboo skewers in water before using to avoid burning during grilling for about 2 hrs. Then place four chicken pieces in each skewer.
Add about 1 to 2 tbsp oil. Place chicken one at a time on a pan. Fry both sides, (2 mins each side) in between drizzle with some oil as well. Once both sides turn brown or cooked fully dish out.
Kuah Kacang
2 tbsp peanut butter
1 cup dry roasted groundnuts/peanuts (reskinned) and pound coarsely
1000ml water (4 cups)
2 to 3 tbsp thick tamarind juice
2 blocks palm sugar
Grind into a paste
6gm(1/2 in) roasted shrimp paste
20 dried chillies (soaked in hot water for 20mins and drained)
120gm (7) shallots
28gm (6) cloves garlic
14gm (2in) ginger
19gm (2in) galangal
52gm (2 stalks) lemongrass
Heat about 1/2 to 3/4 cup of oil. You will need a lot of oil to cook the spices. Saute the ground spices until aromatic. Then add in tamarind juice, palm sugar and peanut butter. Give a stir and mix in water. leave to simmer gently. Add salt to taste in between. Simmer until gravy thickens and oil floats on top of the spices. Check if salt and sweetness are enough. I like it sweet so I added a bit of brown sugar. Close fire.
Coconut Rice
430gm basmati rice or jasmine rice (soaked for 20mins and drained)
2 screwpine leaves, knotted
2 1/2 cups coconut milk (190g grated coconut)
1/2 tsp salt
1 rock sugar
Place all the ingredients in the rice cooker and cook until it turns to warm. Use a fork to loosen the grains.
I served the rice with satay,kuah kacang and some cucumber salad at the side.
For the cucumber salad: cut cucumber, chopped onions, red chillies, sugar and some lime juice.
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