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Ingredients: • Oil, for deep frying • 2 salam leaves • 1 fresh chicken (2 lbs/ 1 kg), cleaned and cut into serving pieces • 2 cups (500 mL) thin coconut milk • 2 limes, cut into wedges, to serve • 1 portion Sambal Trasi Spice Paste: • 1 tablespoon coriander seeds or 2 teaspoons ground coriander • ½ in (1 cm) fresh galangal, peeled and sliced • ½ in (1 cm) fresh turmeric, peeled and sliced, or ¾ teaspoon ground turmeric • ¾ in (2 cm) fresh ginger, peeled and sliced • 5 shallots, peeled • 3 cloves garlic, peeled • 1 tablespoon shaved palm sugar or dark brown sugar • ¼ teaspoon salt Preparations: • Prepare the Sambal Trasi • Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning • Heat 2 tablespoons of the oil in a wok over medium heat and stir-fry the Spice Paste and salam leaves until fragrant, 3 to 5 minutes. Add the chicken pieces and stir-fry to coat them well with the spices, then stir in the coconut milk and bring the mixture to a boil. Reduce the heat to low and simmer uncovered until the chicken is almost cooked and the sauce has almost dried up, about 20 minutes. Remove the heat and set aside to cool • Just before serving, heat the oil in a wok until very hot and deep-fry the chicken until crisp and golden brown on all sides, about 3 minutes. Serve with lime wedges and a small bowl of Sambal Trasi on the side Serves 4 to 6 Preparation time: 40 mins Cooking time: 30 mins.
Periplus
