All Rights Reserved © Used with kind permission of Husni Thamrin


Ingredients:
  •  250 g (~½lb) chicken fillet
  •  1 stalk of white part of lemon grass
  •  1 Salaam leaves
  •  2  Keffir Lime leaves
  •  1 Tbsp  Tamarind juice extract
  •  100 ml chicken stock (can be a side product of the cooking chicken)
  •  ½  tomato, chopped
Spice Paste
  •  3 shallots
  •  2 cloves of garlic
  •  3 red chillies
  •  3 bird's eyes chillies
  •  ½ tsp of pepper
  •  Salt
  • Sugar
Method:
  1. Cook the chicken by boiling in water. Set aside to cool. Retain the stock and the carcass.
  2. Shred the chicken meat.
  3. Grind or blend the spice paste.
  4. Heat the oil, then sauté the spice paste until fragrant.
  5. Add salam leaves, kaffir lime leaves, lemongrass,  tomato, tamarind juice and the shredded chicken. Mix well as you fry.
  6. Pour the chicken stock into the mix and cook until the fluid is absorbed.
  7. Season with salt and sugar.