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Cooking with Lounge | Chicken, Malaysian Style

Cooking with Lounge | Chicken, Malaysian Style
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First Published: Sun, Dec 12 2010. 05 59 PM IST
Updated: Sun, Dec 12 2010. 05 59 PM IST
Sambal Chicken
Ingredients
For the marinade
250g chicken
50ml tomato puree
2 tbsp oyster sauce
1 tbsp red chilli paste
2 tbsp ginger paste, grated
Salt to taste
For the chicken paste
2 fresh red chillies
1 stick of lemon grass
4 shallots
2-3 1-inch ginger pieces
1-inch fresh turmeric stick
5 cloves of garlic
100ml water
2 tbsp oil
Method
Marinate the chicken in tomato puree, oyster sauce, chilli and ginger paste. Add salt and mix well. Leave aside for about half an hour. Keep aside the extra marinade to use while cooking.
Mix red chillies, lemon grass, shallots, ginger, fresh turmeric and garlic, add water, and blend into a thick paste.
Heat 2 tbsp oil in a non-stick pan. Add the marinated chicken. Put in the previously blended paste and the remaining marinade. Cook for approximately 10 minutes till done.
Optionally serve with boiled rice.
A meal for two at Fu-Better Than Chinese costs Rs.1,200 (taxes included). For reservations, call 9650106767. M-53, first floor, GK-I. or log on to http://www.thefu.in/
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First Published: Sun, Dec 12 2010. 05 59 PM IST