Generally this dish is made with pork but we subbed it with chicken. Debbie Teoh’s recipe gave the initial inspiration but we modified it a little to include ginger and more chillies!
This is a lazy person’s dish.
Serves 4 people
Cencalok and chicken is a great combination.Don't knock it before you try it.
2 chicken breast (sliced)
5 shallots (quartered)
4 cloves garlic (roughly chopped)
4 spring onions
2 inch ginger
1 1/2 Tbs cencalok
2 Tbs tamarind juice
8 bird's eye chillies (bruised)
Salt to taste
2 tbs oil
Heat oil and fry chicken breast until it's almost cooked.
Remove from wok and fry all other ingredients except for the tamarind juice and cencalok.
When garlic is slightly brown, put chicken back in and add in cencalok and tamarind juice.