Ingredients :
- 1 tbsp vegetable oil
- 2 cloves garlic, crushed
- 6 green shallots, sliced
- 1 tsp ground coriander
- 1/2 tsp galangal powder
- 2 cups long-grain rice, rinsed
- 2 cups coconut milk
- 1/2-1 cup water
- 6-8 curry leaves
How To Make :
- Heat oil in a large saucepan. Add garlic, green shallots, coriander, galangal powder and rice.
- Stir for 1 minute to coat rice and cook until it smells good.
- Add coconut milk, water and curry leaves and bring to the boil.
- Reduce heat to low and cook for 10 minutes stirring from time to time or until liquid is absorbed.
- Transfer rice to a steamer and steam for 10-12 minutes or until grains are light.
- If you don't have a steamer continue to cook rice at the lowest heat for 5-10 minutes or until cooked. Remove curry leaves and serve immediately.
Ingredients :
- 1 whole chicken, cut up into 4 pieces
- 500 cc thick coconut milk
- 1 stalk lemongrass, bruised
- 3 kaffir lime leaves
- 2 cloves
- 2 cardamom, bruised
-
1 Tbsp. tamarind juice
- 3 Tbsp. vegetable oil
Spices :
- 3 cloves garlic
- 8 small shallots
- 5 candlenuts, dryly fried
- 3 tsp. coriander seeds
- 1 tsp. pepper
- ¼ tsp. aniseeds
- ½ tsp. cumin seeds
- ½ tsp. nutmeg
- ¼ tbsp. galangal
- 2 tsp. ginger
- 2 tsp. ground turmeric
- 1 tbsp. salt
How To Make :
- Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
- Add the chicken pieces and stir well until the chicken is half done.
- Pour in the coconut milk and tamarind juice.
- Cook it until the chicken is almost done and the sauce is thickened, remove.
- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
Ingredients :
- 375 ml (1 1/2 cups) thick coconut milk
- 1 fresh spring chicken (about 1 kg/2 Ibs), split along the breast, opened and flattened
- 1 turmeric leaf
- 5 kaffir lime leaves
- 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised
Paste ingredients:
- 1 tablespoon black peppercorns
- 3 to 4 shallots
- 2 doves garlic
- 2 1/2 cm (1 in) galangal root, peeled and sliced
- 2 1/2 cm (1 in) turmeric, peeled and sliced
- 1 cm (1/2 in) ginger, peeled and sliced
- 1 to 2 teaspoons sugar (optional)
- 1 teaspoon salt
How To Make :
- To make the Spice Paste, grind all the ingredients toa smooth paste in a mortar or t1lender, adding some coconut milk to keep the paste turning if necessary. Transfer to a bowl and set aside.
- Heat the Spice Paste in a wok over medium heat and gradually stir in the coconut milk. Bring the mixture
slowly to a boil and simmer for 3 to 4 minutes, stirring constantly.
- Add the chicken, turmeric leaf, lime leaves and lemongrass, and mix well. Cover the wok and simmer for about 30 minutes, turning the chicken frequently, until the chicken is tender. Remove from heat.
- Grill the spiced chicken on a charcoal or pan grill over medium heat until golden brown on both sides, basting with the leftover sauce. This should take about 5 minutes. Cut the grilled chicken into serving pieces and serve hot.
