1/2 kg (500 gram) chicken
Salt and pepper to marinate the chicken
1 stalk of lemongrass
2 Salam leafs/bay leaves
Cooking oil for frying
Spice (Blend) :
5 cloves of garlic
5 shallots
5 Candlenuts
5 red chillies, seeded and sliced
2 bird's eyes chillies (optional)
1 tomato, sliced
1 cm Galangal (Laos)
Salt and sugar to taste
Cut chicken into 8 pieces, marinate with salt and pepper, fry and set aside.
With remaining oil, sauté the spice paste together with salam leaves and lemongrass until fragrant. Add chicken, stir well. Add some water and continue cooking until all blended spice are absorbed.
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