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CINCALUK (FERMENTED SHRIMP SAUCE) CHICKEN

Ingredients:

To grind

5 shallots

3cm fresh turmeric

2 red chilies, seeded

1cm ginger

2 stalks lemon grass, trimmed and sliced

3 tbsp oil

300g chicken breast, sliced

80g cincaluk, drain and squeeze for juice

3-4 kaffir lime leaves

8 French beans, blanched and cut to 3cm length

6 cherry tomatoes, halved

2-3 tsp sugar

Juice from 3 limes

2 kaffir lime leaves, centre removed and sliced

Method:

1. Heat oil in a wok. Fry the grinded ingredients until fragrant.

2. Add chicken and fry until chicken is half cooked. Add cincaluk juice and lime leaves. Continue to fry until chicken meat is cooked.

3. Add in the blanched French beans and cherry tomatoes. Taste with sugar and lime juice. Add a little water if necessary.

4. Remove from wok onto a serving plate. Garnish with sliced lime leaves. Serve with plain rice.

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Make on 11-04-06

Written on 12-04-06