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.

 

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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.

 

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