Subj : Ayam Chinchaloc Chicken
To   : All
From : Ben Collver
Date : Tue Oct 22 2024 10:45:07

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ayam Cincalok (Chinchalok Chicken)
 Categories: Chicken, Singaporean
      Yield: 1 Batch

      1 kg Chicken breast; cut into
           -pieces
    140 g  Preserved shrimps paste
           -(cincalok)
           Cooking oil
     15    Shallots; peeled and sliced
      7 cl Garlic; peeled and sliced
      3    Kaffir lime leaves
    400 ml Tamarind juice
      4 tb Sugar
      1    Red chili; cut into 3 pieces
      1    Green chili; cut into 3
           -pieces

MMMMM------------------------REMPAH PASTE-----------------------------
     15    Thai shallots
      1    Fresh turmeric piece (2");
           -peeled -OR-
      2 ts Tumeric powder
      5    Lemongrass stalks; sliced
           -ends

  Grind Rempah Paste ingredients together.

  Sauté shallots and garlic until crispy. Drain and set aside.

  Fry the rempah in a little oil until aromatic. Add chicken, cincalok,
  lime leaves, tamarind extract, add sugar and cook until the mix
  thickens.

  Add the chillie pieces and half of the crisp-fried shallots and
  garlic and stir together.

  Garnish with crisp-fried shallots and garlic.

  Serve the dish. Diners may add their own salt.

MMMMM

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