|
1 kg
1/2 teaspoon
1 tablespoon
5 tablespoons
2
2 stalks
5
2
2
250 cc
5 stalks
2 tablespoons
Spices (ground)
100 g
5 cloves
10
2 teaspoons
2 teaspoons
7
1 teaspoon
|
Chicken, cut into bite sized
Salt
Lime juice
Oil
Pandanus leaves, cut into 2 cm pieces
Lemon grass, finely chopped
Kaffir lime leaves
Cumin leaves, coarsely chopped
Eggs, lightly beaten
Water
Chives, cut into 2 cm pieces
Lime juice
Salt and sugar
Red and bird's eye chilies
Garlic
Shallots
Chopped ginger
Chopped turmeric
Candlenuts, roasted
Salt
|
Method :
- Rub the chicken with salt
and lime juice, and let it stand for 15 minutes.
- Heat oil and sauté ground
spices, pandanus leaves, lemon grass, kaffir lime and cumin leaves
until fragrant.
- Add chicken and fry until
it is half-cooked.
- Add beaten eggs, stir
until the eggs are cooked, then add water.
- Continue to cook until the
chicken is tender and the gravy has thickened.
- Add chives, lime juice,
and salt and sugar to taste.
- Serve hot.
Note : This dish originally
used turtle meat. To make this dish resemble the original one, we've
added the lightly beaten eggs.
|