Ingredients Jump to Instructions ↓

  1. 2 lb Chicken

  2. 1 ts Salt

  3. 1 c Oil

  4. 1 ts Dried shrimp paste

  5. 4 Shallots; chopped

  6. 3 Garlic cloves, crushed

  7. 3 Chilies, red, fresh

  8. 2 tb Oil

  9. 2 1/3 c Coconut milk

  10. 2 Bay leaves

  11. 1 Lemon grass stalk

  12. 1 tb Juice, lime

  13. 1 Chilies, red, fresh

  14. 10-15 minutes each side, until done. Slice chicken into bite-sized pieces. Wrap shrimp paste in foil and toast each side over moderate heat about 2 minutes. Pound shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add paste and fry on moderate heat, stirring, for about 4-5 minutes, or until dry, do not burn. Add coconut milk gradually, stirring after each addition. Add bay leaves and lemon grass. Bring to a boil. Simmer

  15. 5 minutes to allow flavors to blend. Add lime juice. Stir. Add cooked chicken and reheat in sauce. Garnish with the shredded chilie. Serve with rice and Sambal Ulek. Here is something that I remembered on my last trip to Padang and the Mentawai Islands. I like those out of the way places.. Posted on GEnie by V.BERGIN

  16. 28, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI

  17. 71511,2253, GT Cookbook echo moderator, net/node


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