This recipe originated from a village in Ulu Terengganu and it is a family favourite. The sauce is so tasty, you will lick up every morsel of it. You can do a recipe sans tempoyak if you are not a fan. But we encourage you to try!
You definitely will have a second helping!
Serves 3 - 4 people
If you want to speed up the cooking process, use chicken breast or boneless chicken thighs. And it is best served with a selection of fresh ulam.
5 cloves garlic
3 large red onion
2 sticks lemon grass (tender part only)
1 tsp. turmeric powder
½ inch galangal
15 red birds eye chilli
5 green birds eye chilli
½ cup oil
½ chicken (cut into 8 pieces)
1 cup water
2 sticks lemon grass (bruised)
1 piece assam keeping
100ml coconut milk
2 tbsp tempoyak
1 tsp salt
½ tsp sugar
1. Heat up the oil and fry the blended spices until it shrinks and oil splits.
2. Add in the chicken pieces and mix well.
3. Pour in water, lemon grass and assam keeping to bring it to a boil.
4. Simmer for 15 minutes or till chicken is tender and off the bone.
5. Add in coconut milk, tempoyak and season with salt and sugar. Cook for another 5 minutes.
6. The sauce should be thick and glossy.