|
|
|
|
||
|
|
CHICKEN KAPITAN
|
|
INGREDIENTS
3 large Chicken legs 1/3 can (150ml) Coconut cream Hand full Tamarind seeds soaked in water 3 pinches Salt 2 tsp Sugar 2 pinches MSG (optional) 4 tbsp Cooking oil
Paste mix 1/2 tsp Laos powder 1 tsp Turmeric powder 4 cloves Garlic 5 Candle nuts 3 sticks (or 1.5 tbsp) Lemon grass 5 Red chillies (seeded) 1 Onion
Moh Hin Juat told me that shredding kaffir lime leaves (Tai Ko Kam) and adding them to this dish will improve the dish even more. |
|
|
Text Size:
|
METHOD
Soak tamarind seeds in water and mix with your hands until the water turns brown
Score the chicken legs with a sharp knife
Put the paste ingredients in a blender and blend together well
Heat a saucepan on medium heat and add cooking oil
Add the paste mix and fry for about 5 minutes stirring constantly
Add salt
Add sugar
Add coconut cream
Add the chicken legs
Put heat to low, cover and cook for 10 minutes
Add the tamarind water
Add MSG (optional)
Cover again and cook for another 15-20 minutes
Serve on boiled rice or with nasi lemak
|
|||
|
|
All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
|
|||
