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Ingredientes
- 2 lb Chicken
- 1 tsp Salt
- 1 c. Oil
- 1 tsp Dry shrimp paste
- 4 x Shallots, minced
- 3 x Garlic cloves, crushed
- 3 x Chilies, red, fresh
- 2 Tbsp. Oil
- 2 1/3 c. Coconut lowfat milk
- 2 x Bay leaves
- 1 x Lemon grass stalk
- 1 Tbsp. Juice, lime
- 1 x Chilies, red, fresh
Direcciones
- Dry shrimp paste is also called terasi. Seed and shred the chilies. Crush lemon grass with side of cleaver.
- Cut chicken in half. Wash and pat dry. Rub with salt and oil. Grill over warm coals about 10-15 min each side, till done.
- Slice chicken into bite-sized pcs. Wrap shrimp paste in foil and toast each side over moderate heat about 2 min. Lb. shallots, garlic, chilies, and toasted shrimp paste into a paste. Heat oil in frying pan. Add in paste and fry on moderate heat, stirring, for about 4-5 min, or possibly till dry, don't burn.
- Add in coconut lowfat milk gradually, stirring after each addition. Add in bay leaves and lemon grass. Bring to a boil. Simmer 5 min to allow flavors to blend.
- Add in lime juice. Stir. Add in cooked chicken and reheat in sauce. Garnish with the shredded chilie. Serve with rice and Sambal Ulek.
- Here is something which I remembered on my last trip to Padang and the Mentawai Islands. I like those out of the way places..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 978 | |
| Calories from Fat 820 | 84% |
| Total Fat 92.73g | 116% |
| Saturated Fat 18.42g | 74% |
| Trans Fat 1.58g | |
| Cholesterol 116mg | 39% |
| Sodium 697mg | 29% |
| Potassium 502mg | 14% |
| Total Carbs 8.03g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.77g | 3% |
| Protein 30.29g | 48% |
