Kak Wook's Berpuaka Rice Dish
Ingredients
Rice
- White rice
- Pandan leaf, knotted
Chicken curry
- 4 onions
- 5 cloves garlic
- 1.5 inches ginger
- 1.5 inches galangal
- 3 tablespoons meat curry powder
- 1 tablespoon mixed spices
- Long beans, chopped
- Eggplant, chopped small
- Chicken parts (neck, feet, wings, thighs), chopped small
- Coconut milk, not too thick
- Salt
- Chicken stock cube
- 1 piece palm sugar
Fragrant fried chicken
- 1 whole chicken, chopped small
- 2 teaspoons salt
- 2 inches fresh turmeric, pounded fine
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 3 sprigs curry leaves
Sambal belacan
- 4 dried chilies, boiled
- Bird's eye chilies, to taste
- 2 inches shrimp paste
- 1 large onion, grilled
- 1 head garlic, grilled
- Sugar
- Salt
- Seasoning
- Tamarind juice
- Calamansi lime juice and peel
Preparation
Rice
Cook white rice with a knotted pandan leaf.
Chicken curry
Blend onion, garlic, ginger and galangal until smooth and fry until fragrant.
Mix meat curry powder and mixed spices with water and coat the chicken parts then marinate briefly.
Add the marinated chicken to the fried mixture and cook until tender. Add coconut milk and cook until boiling and slightly thick then add eggplant and long beans.
Season with salt, palm sugar and chicken stock cube and cook briefly.
Fried chicken
Wash chicken clean and drain.
Chop chicken small and marinate with salt, fresh turmeric, turmeric powder, chili powder and curry leaves briefly.
Fry chicken in submerged oil until moderately crispy.
Sambal
Blend all sambal ingredients then add calamansi lime juice and peel.
Tips
Curry leaves add flavor and aroma, and repel flies.
