Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Non Thermomix Recipes => Topic started by: leon9 on August 02, 2013, 03:25:33 pm
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Chicken Fried In Dry Coconut Sambal (Ayam Kalasan Berseri)
Adapted from http://cherryonacake.blogspot.com/2011/08/chicken-fried-in-dry-coconut-sambal.html
1 chicken (1.9kg) cut into 10 parts 1 tsp salt
1 grated coconut (about 3 cups) 1 ½ Tbs sugar
1 cup water 5 kaffir lime leaves
½ cup oil 4 bird eye chilly (optional)
Wet Paste Dry spices
6 lemon grass 3 Tbs coriander seeds
1 tsp turmeric powder 2 Tbs peppercorns
1 thumbsized pc ginger
Dry fry spices inTM at Varoma/8 min/ Sp3 till fragrant. Cool slightly and grind spices at Sp 10 till fine. Add in lemon grass and ginger, grind till fine, then add in turmeric powder to make a paste.
Put wet paste and dry spices into a wok, add in water, salt and sugar. Mix well before stirring in the grated coconut. Put in kaffir lime leaves and chillies if using. Bring to a boil before adding in the chicken pieces. Cook chicken till ¾ done. Remove chicken pieces, shaking off as much coconut and spice mixture as possible, before spraying on some oil and grilling till golden brown.
Meanwhile fry coconut & spice mixture till fairly dry. Add in oil and continue frying till dry and golden brown. Coat chicken pieces in coconut & spice mix before serving.
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Yummy recipe. I bet it was delicious.
Gert
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This would smell so nice. Sadly my DH won't eat coconut, but I may give it a try when we have visitors.
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Looks yummy... Will try :)
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Do give it a go. This is a less oily version and goes well with our local nasi ulam (herbal rice i.e. white rice mixed with a medley of finely julienned leaves of vietnamese mint, kaffir lime, coriander, turmeric, thai basil and whatever aromatic leaves together with some finely sliced lemon grass(tender part only)/ torch ginger and the list goes on. I often make do with whatever happens to be growing in the garden and certainly have not used all of the above at one go ;D
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Yum Léon that sounds even better... On my list this week :)
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Does the coconut have to be fresh or would desicated or shredded coconut be okay Leon? I would love to try the but fresh coconut would be hard to source.
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Does the coconut have to be fresh or would desicated or shredded coconut be okay Leon? I would love to try the but fresh coconut would be hard to source.
Looking at the method, it should be fine to use desiccated coconut.
I use desiccated coconut when I make kerisik, an essential ingredient in Malaysian rendang. The coconut is fried till brown and aromatic.