Tested Recipe Adapted from Chef Plilip Yoong’s Penang Nyonya A-Ma Secret Recipes
1 lime, squeezed juice
100g grated coconut, stir-fried for about 15 minutes until golden brown and fragrant
2 tbsp light soya sauce
3 whole chicken legs, cut into pieces
2 stalks lemongrass
8 pieces kaffir lime leaf, cut into pieces
5 tbsp oil
250g shallots, peeled
100g garlic, peeled
3 stalks lemongrass
10 dried chillies
6 red chillies
½ tsp salt
1 tbsp sugar
4 tbsp tomato sauce
1 tbsp light soy sauce
1 tsp toasted belacan powder
100ml thick coconut milk
- Mix chicken with marinade. Wrap with cling film and marinate overnight in the fridge.
- Put ingredients B into a pot and bring to boil. Cook for about 5 minutes. Remove from heat.
- Heat up oil and sauté spices until fragrant. Add in chicken and stir-fry until aromatic. Add in cooked B, seasoning and cook until the sauce has thickened and chicken is cooked.
- Lastly pour in coconut milk and bring to boil. Dish up and serve.