250 g chicken fillet
1 stalk of white part of lemon grass
1 Salaam leaves(Indian Bay Leaves)
2 fresh Kaffir Lime leaves
1 tbs Tamarind (asam jawa) juice
100 ml chicken stock
Half fresh tomato, chopped
Spice Paste:
3 shallots
2 cloves of garlic
3 red chillies
3 bird's eyes chillies (optional)
1/2 tsp of pepper
Salt and sugar to taste
Bring to boil the chicken. When it cooked, take out from the stock then shred. Set aside.
Grind or blend the spice paste.
Heat the oil, then sauté the spice paste until fragrant. Then add salam leaves, kaffir lime leaves, lemongrass, fresh tomato,tamarind juice and the chicken.
Mix them well for few minutes, and then give the chicken stock.
Cook until the water absorbed. Add sugar or salt to adjust the taste.
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