RECIPES OF MALAYSIA

Ingredients

3 lb

2 tbsp

1 tbsp

1 cup

2 tbsp

4 cloves

6 oz

6 oz

6 oz

6 oz

2 tbsp

1 large

1 tsp

2 cups

3-4

2-3

Whole chicken (cut into 8-10 parts, preferably skinless)

Turmeric powder

Salt (to coat chicken pieces with turmeric powder)

Red onions (chopped)

Ginger (grated)

Garlic (minced)

Tomato puree

Chili paste

Hot chili sauce

Tomato ketchup

Dark sweet soy sauce

Onion (cut into rings, optional)

Sugar

Water

Kaffir lime leaves

Pandan leaves (optional)

Corn or vegetable oil for pan frying

Salt (adjust to taste)

1. Lightly coat chicken pieces with turmeric powder and salt
2. Let stand for at least 30 mins
3. Heat wok or pan
4. Add enough corn or vegetable oil to pan fry chicken
5. When oil is hot, fry chicken till light golden brown
6. Set chicken aside on a rack
7. Pour off all but 4 tbsp of oil, add red onions, ginger and garlic
8. Sauté for 1 min, add chili paste and sauté for another min
9. Add hot chili sauce, tomato puree, tomato ketchup, dark sweet soy sauce, sugar and salt to taste and stir well to mix
10. Add kaffir lime leaves (or lime zest), pandan leaves (optional), 2 cups of water and bring to a boil, then simmer on med heat for 15 mins
11. Add chicken, stir well to evenly coat with the sauce
12. Bring to a boil again then reduce heat to low and simmer slowly till chicken is well amalgamated with the sauce and the sauce thickens, for about 25 mins
13. Add onion rings during last 10 mins of cooking to cook al dente (optional)

Serve hot with tomato rice or white steamed rice