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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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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