|
1
2
12
2 tsp
11/2
tsp
2
4 tbsp
1
15
2 tsp |
medium
sized chicken
cucumbers,
sliced thickly
dried
chilies
black
peppercorns
tow cheong
stalks
lemon grass
oil
cloves
garlic, crushed
small
onions
tamarind
juice (or 1 tsp lime juice or white vinegar)
salt to
taste |
Method :
- Cut the chicken into bite sized pieces.
- Grind the dried chilies, peppercorns, lemon grass and small
onions into a fine paste, and mix with the tow cheong.
- Blend the paste with the crushed garlic.
- Rub the paste into the chicken pieces and allow to marinate for
half an hour.
- Heat the oil in a wok and fry the chicken until well coated with
the spices.
- Add tamarind juice and salt to taste.
- Cook on low heat until tender.
- Add cucumber slices and simmer until the cucumbers are soft,
stirring constantly.
Serves 6 - 8
Note :
Old Hindu medicine recommended chilies as an aid to digestion and as a
cure for paralysis. Chilies stimulate the flow of saliva and gastric
juices so they help to overcome loss of appetite.
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