RECIPES OF MALAYSIA

Ingredients

1 tsp

120 ml

7

1 tsp

2

2

2 sprigs

1 sprig

3 cloves

1 slice

2 1/2 cm cube

1

Cooking oil

Water
Shallots (finely sliced)
Black peppercorns
Red chilies (sliced slantwise)
Green chilies (sliced slantwise)
Celery (finely chopped)
Spring onion (finely chopped)
Garlic (pounded)
Ginger (pounded)
Dried shrimp paste (belacan) (dry-fried) (pounded)

Spring chicken (cleaned and lightly season with salt and pepper)
Pepper (adjust to taste)
Salt (adjust to taste)

1. Heat oil on medium flame and fry pounded ingredients till fragrant

2. Add shallots, black pepper, seasoned chicken and water

3. Cook covered for 5-10 minutes, stirring occasionally

4. Mix in remaining water and the chilies and season to taste

5. Bring to the boil, then reduce heat and simmer for 20 minutes

6. Turn the chicken over and continue cooking till very tender

7. Add salt and pepper to taste and remove from flame

8. Remove chicken and cut into large pieces

9. Place in individual soup bowls

10. Pour soup over and top with remaining ingredients

11. Serve immediately