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- 600 GRAM
CHICKEN BREAST
-
2
LEMONS
-
200 GRAM RICE NOODLES
-
200 GRAM CARROTS, cut in thin
strips
-
1/2 CUCUMBER, cut in thin
strips
-
HANDFUL OF MINT, chopped
-
2 CLOVES GARLIC, chopped
-
5 TBSP FISH SAUCE
-
1 TBSP SUGAR
-
1 CHILI PEPPER, chopped
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- 1 KG CHICKEN DRUM STICKS
- 1 CUP COCONUT MILK
- 1/2 CUP KECAP MANIS
- 2 TSP SAMBAL OELEK
- 3 CANDLENUTS
- PIECE OF GALANGAL, sliced
- PIECE OF TURMERIC ROOT, sliced (or 1/2 tsp powder)
- 2 TBSP PALM SUGAR
- 1 ONION, chopped
- 3 CLOVES GARLIC, chopped
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Cut the zest of 1 lemon in thin strips.
Squeeze the juice out of both, mix with the fish sauce, chili, garlic
and sugar and marinate the chicken two hours. Fry the chicken 10 minutes
on both sides. Add the remaining marinade and cook on high heat until
liquid has evaporated. Soak the noodles. Arrange the noodles on a plate
and put the chicken on top, followed by carrots, lemon zest and cucumber.
Sprinkle with mint.
As we had guests for dinner, I had
prepared everything beforehand. A bunch of mint leaves was ready to
be cut before serving. My kitchen-help threw it out, thinking it was
worthless weed of some sort. I could barely manage to rescue one or
two leaves, but nobody missed it.
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Grind the candlenuts, galangal, onion, palm sugar,
turmeric and garlic with a little oil and stir-fry the paste a few minutes
in hot oil. Add the coconut milk and simmer for 5 minutes; add the chicken
and simmer half an hour. Take the chicken out and allow it to dry for
half an hour. Brush the drumsticks with kecap and sambal and grill 4
minutes on each side.
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