Thanks Esme Lim for sharing this great recipe.
Findings: I omitted the frying part as I was running out of time. Besides, a little saltier than our usual, this dish is super delicious. It goes really well with rice.
Definitely a keeper!
What you need:5 boneless chicken thigh25 shallots5 tbsp ketumbar (coriander seeds)3 tbsp preserved salted yellow bean (taucheo)5 tbsp dark soya sauce1 tbsp vinegar4 tsp white pepper¾ packet of tamarind pulp700ml water7 tbsp brown sugar2½ tsp salt (will reduce this to 1½ tsp)
Method:
Wash chicken parts and drain dry.
Rinse coriander seeds. Drain dry completely before toasting in the wok. Keep stirring over low heat for 1 min. Pound while it is still hot until fine. Set aside.
Soak tamarind in 700ml water for 20 mins. Squeeze and sieve pulp. Set aside.
Pound shallots until fine.
Mash the bean with vinegar.
In a big bowl, pour in tamarind juice, sugar, salt, pepper, shallots, coriander powder, mashed beans and mix well.
Put in the chickens and marinate it for 5 hours.
Transfer to wok, cover and let it simmer over med heat. Turn once or twice to ensure it is fully cooked (about 20 mins).
Remove chicken from wok and continue to simmer the gravy for another 3 mins, uncovered. Set aside.
In a clean wok, heat oil and grill the chicken meat until golden brown and fragrant over low heat. (about 10 mins). Remove and set aside to cool.
Once cooled, cut into bite size and pour gravy over.
Garnish with cucumbers or tomatoes.
Enjoy!If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .
