Shrimp paste makes this typical Surabaya dish rich in flavor
Ingredients :
500 g chicken
1/2 tsp salt (or to taste)
1/2 tsp ground pepper (or to taste)
250 ml cooking oil, for frying
3 shallots, 30 g
4 red chillies, 40 g
3 tiny chillies
10 g galangal
5 g petis (shrimp paste)
1 stalk lemon grass, 25 cm, bruised
2 salam leaves
3 purut lime leaves, cut finely
1/2 tsp salt (or to taste)
1 tsp brown sugar, 5 g
1 tbs lime juice, 10 ml
200 ml thick coconut milk
Method :
- Cut chicken into serving pieces. Coat with salt and pepper. Let stand for 15 minutes to marinate. Fry until done and brownish. Take from flame and drain
- Make shallots, 2 red chillies, tiny chillies, galangal, and shrimp pasteinto a paste. Cut 1 rest of red chillies into julienne. Stir fry spice paste until aromatic, add red chillies, salam leaves, and lime juice. Continue stir fry for some more minutes.
- Season with salt, brown sugar, and lime juice. Pour in thick coconut milk, boil until sauce thickents. Add fried chicken, continue cooking for some more minutes.
Note :
4 servings
Source : Selera Magazine, July 1994
