Delicacies - Menu for June 2000
Padang Style Fried Chicken
1 young chicken
2 kaffir lime leaves
2 large eggs, beaten
4 (1 cm each) galangal, soaked in water for 1 hour
Vegetables oil for deep frying
Spice Paste Ingredients:
4 small shallots
2 cloves garlic
1 tsp. sliced fresh ginger
¼ tsp. turmeric
salt to taste
Grind all spice ingredients to form a smooth
paste. Then add
the beaten eggs and mix well.
In a bowl, mix the chicken with the spice paste and let it stand
for 15 minutes.
Heat the oil in a wok and fry the chicken with galangal slices
and lime leaves over medium high heat for approximately 10
minutes or until the chicken color turns to brown.
Scoop out the chicken and the sauce that look like shredded
coconut and drain the oil briefly on paper towels.
Makes 3-4 servings.
* The recipe is a delicacy from Padang,
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