Thursday, Dec 20 2007

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Chicken Serunding

By Sudha Mohan

Ingredients

1 Chicken (clean and cut into 4 large pieces)
500 ml Thick Coconut Milk
2 Turmeric Leaves (shredded)
1 tbsp Brown Sugar
Salt to taste

To pound into a paste:

8 Dried Chillies (soak in water)
8 Shallots
4 nips Garlic
1 cm Ginger
1 cm Galangal (lengkuas)
2 Lemon Grass
1 tbsp Coriander seeds
1 tbsp Cummin seeds
1 tbsp Fennel seeds

Method:

Boil the chicken until cooked.
1. Shred the chicken into pieces with your fingers.
2. Keep aside.
3. Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer gently.
4. Once oil surface from the gravy, add in shredded chicken, sugar, and salt.
5. Stir and cook until dish is really dried.
6. Add in turmeric leaves and dish out.

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