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1-1/4
5
1
1
2
ar
1-1/2
1/2
6
1
1/4
------
1
1/3
2
1/3
1/3
------
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#
oz
cl
T
T
t
oz
T
t
---
t
t
t
t
t
---
|
Chicken (1)
Onion
Garlic
Tamarind (2)
Candlenuts (3)
Oil for deep fry
Oil
Palm Sugar
Coconut Milk
Soy Sauce
Salt
--- Besegnek
Coriander seed
Cumin seed
Galangal root
Chili powder
Belacan (4)
------------
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Prep
- Cut CHICKEN into largish bite size pieces. If
using whole chicken parts (legs, thighs, wings) chop each part in
half crosswise. A sharp Chinese cleaver knife driven by a soft faced
mallet is perfect for this.
- Chop ONIONS fine, chop GARLIC fine, mix.
- Grind together All Besegnek items very fine. You can pound it
in a large stone mortar (most authentic) - or use a mini-prep food
processor.
- Prepare TAMARIND as required.
- Grind CANDLENUTS fine.
Run
- Heat Oil enough for deep fry over high flame in an kadhai, iron
chicken fryer or wok and fry Chicken until lightly browned. Scoop
out with a slotted spoon, drain and set aside. Do this in small batches
so the chicken browns before it drys out - it doesn't take any longer
that way.
- Heat 1-1/2 T Oil in a spacious sauté pan or wok and
gently fry Onion mix stirring until medium brown, being careful
not to burn at all.
- Stir in the Besegnek Mix and fry stirring for about 2 minutes.
- Stir in Tamarind, Candlenuts and Palm Sugar, then
stir in the Coconut Milk and bring to a boil stirring
constantly. Cover and turn down to a simmer for about 5 minutes.
- Stir Soy Sauce and Salt, then Chicken. Bring back
to a simmer, cover and simmer for 3/4 hour, turning occasionally,
Watch that it doesn't get too dry.
- Serve with plenty of steamed Jasmine rice.
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