Paprik Ayam


350g skinless & boneless chicken breast (sliced into bite-sized pieces)

5 shallots (sliced)

2 cloves garlic (chopped)

1 red onion (sliced)

1 lemongrass (white part only, flattened)

220g cauliflower (cut into florets)

¼ carrot (cut into strips)

2 long beans (sectioned)

1 tomato (sliced)

6 baby young corn (halved)

3 kaffir lime leaves

5 red bird’s eye chillies (flattened)

5 green bird’s eye chillies (flattened)

1 tbsp chilli paste

2 tbsp chilli sauce

1 tbsp tomato sauce

1 tbsp fish sauce

1 tbsp vegetarian oyster sauce

1 tbsp sugar

¼ tsp salt

3 tbsp cooking oil

1 calamansi (juiced)

Preparation Instructions:

  1. Heat up a wok with 3 tbsp of cooking oil. Saute the sliced shallot, onion, chopped garlic and lemongrass until fragrant.
  2. Add in chilli paste, saute until oil separates.
  3. Add in chicken slices, saute until no longer pink.
  4. Add in cauliflower, carrot, long bean and ½ cup of water. Stir to combine and continue to simmer until the cauliflower become tender crisp.
  5. Add in tomato, baby young corn, chilli sauce, tomato sauce, fish sauce, vegetarian oyster sauce, sugar and salt. Stir to combine and simmer for 2 minutes.
  6. Add in kaffir lime leaves, red & green bird’s eye chillies. Stir to combine and simmer for 1 minute.
  7. Turn off heat.
  8. Add in calamansi juice. Stir to combine.
  9. Dish out and serve with rice.

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