What You Need
500 gm chicken pieces
A
2 tablespoons chili paste
15 shallots
3 cloves garlic
1 cm fresh turmeric
1 teaspoon MAGGI Belacan powder
1 tablespoon cooking oil
B
3 stalks
lemon grass, crushed lightly
2 cm galangal, crushed lightly
1 cup thin tamarind juice
1¼ cup water
2 stalks bunga kantan, cut into wedges
6 sprigs daun kesum
1 MAGGI Chicken Stock Cube
MAGGI® Chicken Stock Cubes & MAGGI® Belacan Powder
1. Ground ingredients A finely. Heat oil in saucepan and stir mixture until fragrant.
2. Stir in chicken pieces and fry for 2 minutes.
3. Add ingredients B (except
MAGGI Chicken Stock Cube).
Bring to boil and simmer for 5 minutes. Add
MAGGI Chicken Stock Cube and cook for another 10 minutes.
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