Directions
To Prep
- Toast cumin, fennel and coriander seeds under low fire.
- Place toasted herbs together with the marinade ingredients except sugar and salt into food processor and blitz until you get a smooth paste.
- Heat up 500ml water in a heavy bottom pot. Once it comes to a boil, toss in kaffir lime leaves, bay leaves and the blended herbs.
- Let it come to a boil and place the chicken marylands in together with sugar and salt. Cook for 20 mins. Remove and set aside to cool.
To Fry
- Strain out 250ml stock and mix with the rest of the batter ingredients together.
- Heat enough oil in a large pot to 180C and coat tofu triangles with batter and fried until golden. Set aside.
- Coat chicken with batter and fried until both sides slightly golden. Remove and set aside.
- To make the kremes (crunchy bits made with batter), spoon remaining batter and sprinkle into hot oil. Strain and place onto paper towels to absorb excess oil.
To Make Sambal
- Heat up frying pan with 1 tbsp of oil and fry chillies, shallots, garlic and tomatoes for a min.
- Add in toasted belacan and cook for 1 min. Remove from heat and transfer to food processor and blend into paste.
- Transfer back into frying pan, add sugar and salt and cook until it thickens. Add lime juice once remove from heat. Set aside to cool.
- Give the chicken a good smash with a pestle. Serve with steamed jasmine rice, cabbage, snake beans, tomato wedges, fried tofu and sambal.
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