This great dish is seen all around the world. The origins are undoubtedly Portuguese and the Melaka Cristang cooks have taken a few of the local ingredients on-board to retain a loved food.




Ingredients
  • 2 Jalapenos chillies (mild)
  • 8 small red Thai chillie (hot)
  • 2 lemongrass
  • 1 piece ginger peeled
  • 350 gm (~¾ lb) shallots halved
  • 6 garlic cloves
  • 3 candlenuts
  • ½ teaspoon compressed shrimp paste (belachan, ngapi, kapi all will work with this recipe)
  • 1 teaspoon turmeric powder

  • 500 gm (~1 lb) green beans
  • 1/3 cup oil
  • 1½ Kg (~3 lb) chicken cut into individual sized pieces
  • 360 ml (1½ cups) water
  • 45 ml or 3 tablespoons lemon juice
  • 1½ tablespoons soy sauce
  • 1½ teaspoons sugar
  • salt to taste

Method:
  1. Trim ends of lemongrass, discarding dry outer leaves, and slice thinly.
  2. Homogenise jalapenos, red chilies, lemongrass, ginger, shallots, garlic, candlenuts, shrimp paste and turmeric powder to a paste.
  3. Trim beans and cut into 5 cm (2 in) pieces.
  4. Heat a 6 litre (6-qt) heavy based pot over a moderately low heat until hot.
  5. Add oil and heat until hot but not smoking.
  6. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes.
  7. Add chicken and sear over moderate heat, stirring, 10 minutes.
  8. Add water and simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through.
  9. Skim any rendered fat .
  10. Add beans, stir and simmer, covered, until beans are almost tender, 5 to 10 minutes.
  11. Stir in lemon juice, soy sauce, sugar and salt.
  12. Simmer, covered, 5 minutes.