RECIPES OF MALAYSIA

Ingredients

4

250 gm

3

Handful

Free range chicken breasts (boned)

Udon or egg noodles

Spring onions (trimmed and finely chopped)

Fresh coriander, roughly chopped

Peanut Sauce (Sambal Kacang)

1

3 cloves

2

1 inch

2 stalks

1/2 tsp

200 ml

Shallot (peeled and chopped)

Garlic (peeled and crushed )

Hot red chillies (deseeded and chopped)

Ginger (peeled and grated)

Lemon grass (finely chopped)

Turmeric powder

Coconut milk

1. Put all the marinade ingredients except the coconut milk in a food processor
2. Whizz until smooth, then add the coconut milk and whizz again to make a thick paste
3. Lay the chicken breasts skin side up and slash them fairly deeply with 3 or 4 parallel lines and arrange in an ovenproof dish
4. Pour over the marinade and rub it into the chicken and cover with clingfilm and leave in a cool place for 2-8 hours, turning occasionally
5. When ready to cook preheat the grill
6. Pour off any excess marinade then place the dish about 2 inch from the grill
7. Grill for 15-20 minutes, spooning over the reserved marinade halfway through
8. Meanwhile cook the noodles in a large saucepan of boiling water according to the packet instructions, timing them to be ready at the same time as the chicken
9. Gently heat the Peanut Sauce (Sambal Kacang), whisking in 3-6 tbsp water to make a thick, pouring consistency
10. To serve, drain the noodles well and toss in the Peanut Sauce (Sambal Kacang) until they are thoroughly coated
11. Put a chicken breast on each plate, together with some noodles
12. Scatter with chopped coriander and spring onions and eat immediately