Chicken - 1/2 (cut into pieces of 2 inch each)
Potatoes - 1/2 kg (cut into 4)
Dried chilli's - 14
Small Onions - 10
Candlenut / 'Buah Keras' - 5
Garlic - 1 cloves
Lemon Grass /'Serai' - 2 stalks
Mustard Seed / 'Biji Sawi' - 1 tablespoon
Ginger - 2 inch
Langkuas - 2 inch
Turmuric /'Kunyit' - 2 inch
Vinegar - 3 tablespoon
Light Soya Sauce - 3 tablespoon
Thick Sauce - 1 tablespoon
Salt - 1/2 teaspoon
Oil - 1/4 cup
Fresh chili's - 2 (cut into 2)
Big Onions - 1 (cut into 4)
Water - 1 1/2 cup
Method:-
1. Grind all dry ingredients.
2. Heat pan with oil
3. Fry all grinded ingredients - 5 to 10 minutes
4. Then add Chicken, fresh chillies & big onions - steam for 5 minutes
5. Add Potatoes
6. Add Sauce, salt (cook with medium fire)
7. Cook till Chicken & potatoes become tender
9. Lastly, add vinegar
* Serve with 'Hot Rice'... All the best.
This is my mum's special dish. She was a cook in a famous 'Restaurant De Lisbon' in the Portuguese Settlement in Melaka, Malaysia. You must try this dish even though you don't like spicy food. You could also go to the Portuguese Settlement in Melaka and request for this dish. The restaurant De Lisbon is still available. Good news is my mum still sells her 'FISH & MANGO PICKLE APPETIZER ' where you could buy and bring it home to enjoy with your families & friends. This appetizer is really, really good. You must go try & buy it.
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3 comments:
don't tell me u really know how to cook this!!! gosh... say... when u gonna cook this for me to eat :D ?
I can cook now ok :-).... hehehe
Hi. Would like to check, the dried chili also to be blended and fry first right? fried separately from the grind dried ingredients?
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