About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, August 22, 2016

CHICKEN SAMBAL



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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