RECIPES OF MALAYSIA

Ingredients

5 Whole

4 tbsp

2 tsp

4

1 cup

1 cup

2 1/2 tbsp

1 tsp

1 tsp

4

6 Cloves

9

3

2 cm

5

Chicken Legs

Cooking Oil

Tamarind Pulp

Lemon grass (bruised)

Water

Coconut Milk (thick)

Sugar

Salt (adjust to taste)

Chili Powder

Turmeric Powder

Candlenuts

Garlic

Dried chillies (soaked in hot water)

Red chillies

Ginger

Shallots

1. Mix 1/2 tsp salt, 1 tbsp sugar, chilli powder and turmeric powder and combine with the chicken and set aside for 1 hour
2. Chop the .candlenuts, garlic, dried chillies, red chillies, ginger and shallots and blend finely
3. Heat oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes
4. Add water and cook for another 3 minutes
5. Put in coconut milk, sugar and salt and simmer over a medium fire for 5 minutes
6. Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked