Ingredients:
 | 1 whole chicken, cut up into 8
pieces |
| 1 stalk lemongrass, bruised |
| 2 salam/bay leaves |
| 4 Tbs. grated galangal
(laos/lengkuas) |
| vegetable oil for deep frying |
Spice-Paste Ingredients:
| 3 cloves garlic |
| 5 small shallots |
| 3 candlenuts |
| 1 tsp. tamarind |
| 2 tsp. fresh grated turmeric |
| salt and sugar to taste |
|
Instructions:
| Marinade the chicken pieces with the
spice paste. Set it aside for 15-20 minutes so that the chicken absorb the spice
flavor. |
| In a wok, mix the chicken pieces
with salam leaves and lemongrass. Cook it with low heat and cover the wok until the
chicken is half done. If needed, add a little water. Remove the chicken. |
| Heat lots of oil with medium high
temperature for deep frying. Deep fry the chicken pieces until the chicken become
brownish. Drain and remove. |
| Serve it with the fried grated
galangal on top of it. |
Makes 3-4 servings. |
