RECIPES OF SINGAPORE

Ingredients

1.2 kg

4

2

1 stalk

6

1 inch

1/4 inch

3 cloves

15

2 tsp

1 1/2 tsp

2 tbsp

5

1 slice

2 stalks

625 gm

435 ml

Chicken (cut into 4 pieces)

Dried chillies

Red chillies

Lemon grass (thinly sliced)

Candlenuts

Ginger

Tumeric

Garlic

Shallots

Salt

msg

Water

Lime leaves

Tamarind (dried )

Lemon grass (lightly bashed)

Grated coconut with  , squeezed and strained

Water

1. Squeezed and strain grated coconut with 435ml water
2. Grind dried chillies, red chillies, lemon grass, candlenuts, ginger, tumeric, garlic and shallots to a fine paste
3. Marinate the chicken in 1 tsp salt, 1 tsp msg,  2 tbsp water and 2 tablespoonfuls of the paste for 1/2 hour
4. Set grill to hot
5. Grill the marinated chicken till brown on both sides (10 minutes for each side)
6. Mix the rest of the paste with the coconut milk and 1 tsp salt,  1/2 tsp msg, tamarind, lime leaves, lemon grass and salt in a saucepan
7. Put in the chicken and mix well
8. Cook over a moderate heat for 15 minutes
9. Reduce heat and let chicken simmer till tender
10. Cook until the gravy is thick and oil comes up to the surface

medium heat