1-1/4
5
1
1
2
ar
1-1/2
1/2
6
1
1/4
------
2
1/3
1
1/3
1/3
------
|
#
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
Galangal root
Belacan (4)
Coriander seed
Cumin seed
Chili powder
------------
|
- (45 min)
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.
- Make Besegnek: Slice GALANGAL as thin as you can,
pound it with your kitchen mallet and chop very small. Wrap
BELACAN in foil and roast it over a small flame (or however
you can) until it is aromatic or the first wisp of smoke is seen.
Grind together Spices. Pound together all Besegnek
items into a paste in a large stone mortar - or use a mini-prep
food processor.
- Prepare TAMARIND as required.
- Grind CANDLENUTS fine.
Run - (1-1/3 hrs)
- 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 in 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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