|The aromatic and colorful Kerabu (salad)|
I love this dish for the crunchy and aromatic herbs mixed in with the rice. Although the salad mix can vary with what is available but my must have herb has to be the torch ginger. Without it this dish will fall flat, and torch ginger (bunga kantan) is one of my fave herb!
1 bunch of vietnamese mint (daun kesom), chopped finely
2 stalks lemon grass (serai)- sliced thinly
2 stalks torch ginger (bunga kantan) - sliced thinly
5 snake beans/french beans - sliced thinly
50 gm bean sprouts
Ayam Percik (chicken in spiced coconut sauce)
800 gm chicken pieces
3 stalks lemon grass (chopped)
2 cm ginger
3 cloves garlic
2 onion (chopped)
Blend the above into a paste
1 1/2 cup tamarind paste in water
1/2 cup sugar
1 1/2 tsp salt
2 tbsp chili paste
1 500 ml can coconut milk
Heat oil and saute the blended spice paste and the chilli paste until the aroma fills the room.
Add the tamarind paste and sugar.
Add salt and chicken pieces and stir to mix well.
Add coconut milk and leave to simmer. Cook for another 10 minutes stirring constantly to make sure the coconut milk do not curdle.
Meanwhile pre heat your grill to high and place chicken pieces to brown for 5 minutes on each side. The chicken is already cooked,so only a short cooking time is required. You can baste the coconut gravy while the chicken is browned.
Return to gravy and serve with Rice and salad.