Text 23544, 87 rader
Skriven 2012-04-10 05:45:52 av Dave Drum (1:261/38)
Ärende: Chile 051
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Makan Lah Chicken
 Categories: Chileheads, Poultry, Indian, Curry
      Yield: 4 Servings

    600 g  (1 lb 5 oz) chicken thigh;
           -boneless
      8    Red asian onions; rough
           - chopped
           +=OR=+
      2    Spanish red onions; rough
           - chopped
      3 cl Garlic
      2    Stalks lemon grass
      2 tb Sambal oelek (or more)
      1    Cm (1/2") piece fresh
           -turmeric
           +=OR=+
      1 ts Tumeric powder
      2 tb Oil
      2 ts Shrimp paste; dry roasted
           - (opt)
      3    Kaffir lime leaves
  1 1/2 c  (375 ml/12 fl oz) coconut
           - milk
      4    Pieces assam glugor
           +=OR=+
      4    Pieces of tamarind fruit
      1 c  (250 ml/8 fl oz coconut
           - cream
           Spring onions (scallions)
           Lime leaves or zest

  Trim any fat from the chicken filets and cut into 6 cm (2
  1/2 in) pieces. Blend the onions, garlic, lemon grass,
  sambal oelek and tumeric together in a food processor or
  mortar and pestle to form a paste. Heat the oil on medium
  heat in a wok and saute the blended paste and shrimp paste
  until aromatic.. (*2-3 minutes).

  Add the chicken and kaffir lime leaves and stir fry until
  the chicken has browned.. (*5-8 minutes)- maybe more..

  Add the coconut milk and the assam glugor pieces, reduce
  the heat and simmer for 10 minutes or until the chicken
  has cooked.

  Add the coconut cream and cook until the liquid has
  reduced and is thick and aromatic.. (* 10-15 minutes).

  Pour onto a serving dish and garnish with spring onions
  (scallions), lime leaves or zest.

  I served this with plain Basmati rice, next time I will
  probably boil the rice in coconut milk or chicken stock
  and add a few sambals.

  Notes: Asian onions are like the red shallots, I used a
  couple more. Sambal oelek, I still had some freshly made
  left and added some sweet chilli paste.

  Shrimp paste (Belcan)-decided the family was not ready for
  the real stuff (dried, smells awful but tastes great)and
  used some Malaysian tinned shrimp paste. Assam glugor-is
  thin sliced tamarind, I used seedless Tamarind brick. I
  used some Lime leaves from the garden as a garnish at the
  end and would use lime zest next time. I would cut the
  chicken marginally smaller.

  This recipe probably serves 4 with rice.

  All measurements are metric and imperial - US sizes will
  vary slightly, but heck "just wing it"..

  From: Luke Speer; Chileheads Mailing List

  MM Format by Dave Drum - 30 October 1999

  Uncle Dirty Dave's Archives

MMMMM

... Chewing the food of sweet and bitter fancy. - William Shakespeare

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)