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Sunday, June 8, 2008

Ayam Sambal Serai

Chicken in Lemongrass Chilli. Similar to the sambal tumis, only with a hint of lemongrass spicyness.


1 whole chicken, cut into 12 pcs, marinated with a little salt and tumeric and water. Fry till 3/4 cooked.

Blend together :
15(or more) dried chilles - seeded,soaked to soften or microwave for 10mins in a bowl of water
a really huge pinch of belachan(shrimp paste)
5-6 cloves of garlic
2-3 big onions
2 inches of ginger
1 tbsp of ikan bilis(anchovies) granules
2 stalks of lemongrass

1 heaped tbsp of tamarind-add some water and knead to produce some juice
3 tbsp sugar or to taste (add more if chilli is too hot for u)
1 big tomato, thickly sliced
salt to taste

Heat sufficient oil in wok(it's ok if u add too much-u can always scoop it out after cooking)and saute blended ingredients.Make sure it's cooked (tumis sampai betul2 pecah minyak),stirring continuously.Add tamarind juice,sugar and salt.Add some water if u like some gravy but the consistency shudn't be too dry nor too dilute.Taste to suit yr liking.Add chicken. Coat gravy over chicken pieces, add the sliced tomatoes and simmer for a few minutes bf turning off the heat.Serve.

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