Ingredients
- 250 gr of chicken thigh
- 5 garlic cloves, finely chopped
- 5 eschalot, finely sliced
- 3 cm galangal, bruised
- 7 kaffir lime leaves
- 3 tablespoons red chili paste (grounded chili)
- 2 big red chilies, finely chopped
- 2 lemongrass, finely chopped
- 2 tablespoons of water
- 2 kaffir lime juice
- 1 ½ teaspoons of salt, or to taste
- 1 ½ teaspoons of sugar, or to taste
- 100ml of coconut milk
- 3 tablespoons of vegetable oil
- 8 betel leaves
- Micro Coriander, garnish
- Fried shallots, garnish
- 100ml of coconut cream, a drizzle on each betel leave
Salsa mix
- 1 green capsicum, finely chopped
- 1 red capsicum, finely chopped
- kaffir lime juice to taste
- salt, to taste
- 2 kaffir lime leaves, finely sliced
- Steam 250 gr of chicken thighs until cooked.
- Shred the chicken meat and set aside.
- Heat oil in a pan and sauté the garlic and eschalot in medium heat.
- Put in 3cm of galangal and 7 kaffir lime leaves. Sauté until fragrant.
- Add in the shredded chicken and the grounded chili paste. Mix evenly and further cooked for about 5 minutes.
- Add the chopped chilies and chopped lemongrass.
- Pour 2 tablespoons of water and season with salt and sugar. Combined well.
- Add kaffir lime juice and pour 100 ml of coconut milk. Stir evenly. Set aside until ready for assembling.
- To make the salsa mix, combined the chopped capsicum together with kaffir lime juice, leaves and salt.
- To assemble, add one teaspoon of salsa mix on top of the betel leave, followed by one tablespoon of the shredded chicken mixture.
- Garnish with fried shallots, a drizzle of coconut cream and micro coriander
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