Pasta arrabiata

  

Ayam golek
Malaysian chicken
  • 500 GRAM FRESH PASTA (or ready made)
  • 2 TBSP OLIVE OIL
  • 2 CLOVES GARLIC, chopped
  • 1 TBSP SAMBAL
  • 1/2 CUP WHITE WINE
  • 500 GRAM TOMATOES, peeled and chopped
  • 3 TBSP TOMATO PUREE
  • FRESH BASIL LEAVES, cut
    •
 
  • 1 WHOLE CHICKEN
  • 2 CLOVES GARLIC, mashed
  • 100 GRAM CHICKEN LIVER
  • 3 EGGS, boiled 10 minutes and chopped
  • 1 POTATO, peeled, cooked, in cubes
  • 2 ONIONS, chopped
  • 1 1/4 CUP COCONUT MILK
  • 1 TBSP CURRY POWDER
  • 1/2 TSP CORIANDER
  • PIECE OF GINGERROOT, grated
    •

Fry the garlic in the olive oil. Add sambal, white wine, tomatoes and tomato puree and simmer for 30-45 minutes, until the sauce has the right thickness. In the meantime, boil the pasta for a few minutes. Add the basil leaves to the sauce and pour the sauce over the pasta

Mix the garlic with the coriander, gingerroot and half of the curry. Fry the onions for three minutes, add the chicken liver and fry two minutes, add the spices paste and fry one minute more; add the potatoes and fry a few minutes more. Add the eggs. Stuff the chicken with this mixture. Steam the chicken for hone hour. Heat the coconut milk with the remaining curry, transfer the chicken to this pan. Put on high heat, keep basting the chicken with the coconut milk, until it thickens.

 

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