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Ingredients :
1 kg chicken
1 teaspoon tamarind
3 tablespoons cooking oil
6 salam leaves
3 stalks lemon grass, halved and
bruised (white part only)
350 cc coconut milk
Salt
Banana leaves, for wrapping
Spices (ground)
8 candlenuts, roasted or fried
1/2 tablespoon galangal, chopped
1 teaspoon turmeric, chopped
8 shallots
4 cloves garlic
1 teaspoon cilantro
1/4 teaspoon powdered cumin
1/2 teaspoon pepper
Salt and sugar to taste
Method :
Wash the chicken and pat dry with paper
towel. Cut into 8 pieces and rub with salt and tamarind. Let it stand
for 30 minutes. Heat a wok with oil and saute the ground spices, lemon
grass and salam leaves until fragrant. Add the chicken and fry for a few
minutes. Stir in the coconut milk, stirring from time to time until the
chicken is half-cooked. Take 2 pieces of banana leaves and add 1 salam
leaf and 1 stalk lemon grass together with 3 pieces of chicken. Roll up
and secure both ends of the banana leaves with toothpicks. Repeat for
the rest of the chicken. Grill the banana leaves wrapped chicken until
it is cooked and dry. Serve immediate while hot.
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