CHICKEN
SAMBAL
1 big
chicken,clean and cut into pieces mix with a little salt and turmeric powder
and leave aside for ½ hour. Then fry till cooked but not hard.
½ cup chilie
sauce, I use Maggi
2 cup water
½ tbsp garam
masala,or 2 stick
cinnamon and 4 star anise
4 stalk
curry leafs
½ cup oil
Salt to
taste
Aji no
moto,if you like. I didn’t add.
Blend
into a paste
200 gm big
onion, sliced
50 gm garlic
40 gm ginger
3 serai
(lemon grass)
30 dry
chilies,remove the seeds and soaked
1 tbsp
chilie powder
1.
Heat
the oil and add in the whole spices if you are using and fry then add in the
blend paste and the garam masala. Mix well and fry over a low heat till the oil
rise stir well ( made sure the oil rise then only the sambal will taste nice
you can add a little more oil if you want too)
2.
Pour
in the water and chilie sauce and mix well. Let this came to a boil and the oil
rise. Add in the fried chicken and mix well add in the curry leafs and let it
cooked. Taste before you add in the salt and aji no moto. Mix well and remove
from the heat. Serve with nasi lemak or tomato rice.
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