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Nyonya Assam Chicken

600g chicken cut into pieces

Blend together
6 fresh red chillies, seeded
3 dried red chillies, soaked
1cm fresh turmeric root (kunyit)
1 tbsp sliced lemon grass ( serai)
4 slices galangale (lengkuas)
12 shallots
6 cloves garlic
1 tbsp ground coriander (ketumbar)
tsp belacan ( shrimp paste powder)
pinapple cut and sliced

1 wild ginger bud (bunga kantan), cut into halves
2 stalks Vietnamese Coriander ( daun kesom) - Do not omit this

Tamarind juice (from 30g tamarind mixed with 1 litre water)


1 tsp salt or to tast
1 tsp sugar
1 tsp ikan bilis stock granules

Wild ginger bud ( bunga kantan), finely sliced

        ( kesum leaves)

Heat 2-3 tbsp oil and fry blended spices, bunga kantan halves and polygonum until fragrant. Thin down with 3-4 tbsp tamarind juice. Add chicken meat , pineapple and sir fry well

Add the rest of the tamarind juice and bring to a boil. Let it simmer for 5-10 minutes. Add seasoning. Dish out and garnish with tiny slice of bunga kantan.



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