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2 lb chicken
1 ts Salt
1 c Oil
1 ts Dried shrimp paste
4 Shallots; chopped
3 garlic cloves, crushed
3 Chilies, red, fresh
2 tb Oil
2 1/3 c coconut milk
2 Bay leaves
1 Lemon grass stalk
1 tb Juice, lime
1 Chilies, red, fresh
Dried shrimp paste is also called terasi. Seed and shred the chilies. Crush
lemon grass with side of cleaver.
Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill over
hot coals about 10-15 minutes each side, until done.
Slice chicken into bite-sized pieces. Wrap shrimp paste in foil and toast
each side over moderate heat about 2 minutes. Pound shallots, garlic,
chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add
paste and fry on moderate heat, stirring, for about 4-5 minutes, or until
dry, do not burn.
Add coconut milk gradually, stirring after each addition. Add bay leaves
and lemon grass. Bring to a boil. Simmer 5 minutes to allow flavors to
blend.
Add lime juice. Stir. Add cooked chicken and reheat in sauce. Garnish
with the shredded chilie. Serve with rice and Sambal Ulek.
Here is something that I remembered on my last trip to Padang and the
Mentawai Islands. I like those out of the way places..
Posted on GEnie by V.BERGIN [Asian Fan], Mar 28, 1993 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
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