Sunday, July 4, 2010
1/2 Chicken - chopped to bite size
500g Peanuts - roasted & ground
1 Lemongrass* (* blended)
1 Lemongrass - bruised
1/2 cp Chili Paste
1 tsp Cumin Powder**
1/2 tsp Fennel Powder**
1/2 tsp Coriander Powder**
1 bowl Thin Coconut Milk
1/2 cup Palm Sugar
1 tbsp Tamarind juice
1. Heat up some oil & fry bruised lemongrass, chili paste, blended ingredients & spices** until fragrant.
Add in chicken & cover until chicken is cooked.
Add in coconut milk & boil.
Add in ground peanuts, sugar & salt.
Stir & let it cooked until thick.
2. Serve with pressed rice (Nasi Himpit) & cucumber.