Crispy Chicken and Fish with Basil Sambal
Ingredients
- 300 g skin-on chicken fillet
- 300 g dory fillet
- FILMA cooking oil
- fresh basil leaves
Spice mix
- 4 tsp ground coriander
- 2 tsp white pepper
- 1/2 tbsp salt
- 1/2 tbsp chicken bouillon powder
- 1 tsp turmeric powder
Coating
- 100 g all-purpose flour
- 50 g rice flour
Basil sambal
- 35 red curly chilies
- 10 red bird's eye chilies
- 8 shallots
- 6 garlic cloves
- 5 candlenuts
- 2 pandan leaves
- 2 turmeric leaves
- 8 kaffir lime leaves
- 3 cm galangal
- 2 tomatoes
- 150 ml water
- 1 tsp sugar
- 1 tsp msg
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 2 green onions
- 1 bunch basil
Preparation
Marinate the chicken and dory fillet with the spice mix
Mix the all-purpose flour and rice flour in a bowl
Dip the marinated chicken and fish pieces into the coating mixture until well coated
Heat FILMA cooking oil in a deep pan over medium heat
Fry the coated chicken and fish until golden brown and crispy, then drain on paper towels
Basil sambal
Grind the chilies, shallots, garlic, and candlenuts into a paste
Heat a little oil in a pan and sauté the spice paste until fragrant
Knot the pandan leaves and turmeric leaves, then add them to the pan along with the kaffir lime leaves and galangal. Cook for a few minutes
Stir in the tomatoes, water, sugar, msg, chicken bouillon powder, and salt, and simmer for a few minutes
Add the green onions and basil leaves and cook for another minute
Serving
Serve the crispy chicken and fish with the sambal and garnish with fresh basil leaves
Tips
Using FILMA cooking oil makes the dish more delicious
