This is a simple dish to put together. It is very popular in our cooking school. The grinding with a mortar and pestle can be a bit hard, but you can throw the ingredients into a mixer. It does however lack a bit of flavour that way. The presentation is a bit rough, but I actually used the mix to make lemongrass chicken pies. They are always in demand in our bar.
*1 kg diced chicken.
*3 sticks lemongrass (bruised).
*Bay leaf & lime leaf.
*400 ml coconut milk.
*3 tbs oil for cooking.
Bumbu Spices.
* 5 chilies with seeds removed.
* 2 tbs finely chopped lemongrass.
* 1 tbs galangal.
* half tbs turmeric.
* 1 tbs garlic.
* 7 tbs small red onion, (any onion would actually be okay.)
* White pepper and salt to own taste.
Method.
*Grind all the spices into a paste. Then fry in oil for 4 minutes.
* Add chicken and mix with paste. Add bruised lemongrass, bay leaf and coconut milk. Simmer for 40 minutes