Ayam Sambal (Peachy Sambal Chicken)
INGREDIENTS:
3 tb Groundnut oil (or sunflower)
1 Big onion sliced into rings
1 md Chicken cut up
3 Cloves garlic
1 tb Shrimp paste
2 ts Sambal Ulek (see separate
-recipe)
1/2 ts Tumeric
1 3/4 c Coconut milk (thin)
1 ts Brown sugar
2 tb Lemon juice
1/4 lb Peeled shrimp
1 tb Coriander
3 tb Groundnut oil (or sunflower)
1 Big onion sliced into rings
1 md Chicken cut up
3 Cloves garlic
1 tb Shrimp paste
2 ts Sambal Ulek (see separate
-recipe)
1/2 ts Tumeric
1 3/4 c Coconut milk (thin)
1 ts Brown sugar
2 tb Lemon juice
1/4 lb Peeled shrimp
1 tb Coriander
1. Dry the chicken.
2. Heat oil, stir fry the onion.
3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken.
4. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes.
5. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice.
6. Add shrimp and cook for about 3-4 minutes... until cooked.
7. Present with chicken covered in sauce and decorate with coriander.
2. Heat oil, stir fry the onion.
3. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken.
4. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes.
5. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice.
6. Add shrimp and cook for about 3-4 minutes... until cooked.
7. Present with chicken covered in sauce and decorate with coriander.