Tony Tan's Malaysian Barbecued Chicken with Kerabu Rice Salad

gourmettraveller.com.au

Eitan Rosenthal

1 chicken (about 1.6kg)

60 ml (¼ cup) vegetable oil

2 lemongrass stalks (white part only), bruised

2 pieces asam gelugor (see note)

2 kaffir lime leaves

3 cardamom pods

2 cloves

400 ml coconut milk

1 tbsp caster sugar

subheading: Spice rub:

1 to 2 tsp chilli powder

2 tsp ground turmeric

1 tsp caster sugar

subheading: Spice paste:

8 to 10 dried chillies, soaked in hot water until soft, drained (reserve liquid), coarsely chopped

5 golden shallots (150gm), peeled, coarsely chopped

4 candlenuts (see note)

15 gm each ginger and galangal, coarsely chopped

3 garlic cloves, peeled

1 lemongrass stalk (white part only), thinly sliced

subheading: Kerabu rice salad:

500 gm steamed long-grain rice

4 snake beans, finely sliced

1 lemongrass stalk (white part only), finely sliced

1 golden shallot, thinly sliced

1 Lebanese cucumber, seeded and diced

40 gm (4 to 5 tbsp) toasted desiccated coconut

15 Thai basil leaves, finely sliced

15 sprigs coriander, leaves picked

10 Vietnamese mint leaves, thinly sliced

10 mint leaves, finely sliced

6 kaffir lime leaves, finely sliced

Pinch of sugar

Handful of shredded cabbage (optional)

Handful bean shoots (optional)

Directions at gourmettraveller.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer