Cooking with Lounge | Chicken, Malaysian Style

Cooking with Lounge | Chicken, Malaysian Style

Sambal Chicken


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


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.

Loading Video...

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 1,200 (taxes included). For reservations, call 9650106767. M-53, first floor, GK-I. or log on to