Gulai Ayam Terengganu
[East Coast Malay-Style Chicken Curry]
INGREDIENT A
(Blend finely)
- 150gm shallots
- 30gm garlic
- 20gm ginger
- 20gm galangal
- 5gm fresh turmeric
INGREDIENT B
- 35gm Rempah Gulai Cap Bunga Rose
- 25gm Rempah Masak Cap Bunga Rose
- 120gm chili paste
- 20gm kerisik
- 30gm palm sugar
- 2 pcs tamarind slices
INGREDIENT C
- 2kg chicken/meat
- 400ml coconut milk
- 350ml water
- 250ml cooking oil
COOKING INSTRUCTIONS
- Mix INGREDIENT A and INGREDIENT B.
- Sautee them with cooking oil until golden and fragrant.
- Add tamarind slices and chicken/meat. Mix well.
- Add water, stir and wait until the chicken/meat is half cooked.
- Add coconut milk and keep stirring until it starts to boil.
- Wait until the sauce has thickened and oil starts to split. Stir occassionally.
- Ready to serve.