Serving Suggestion: 4 – 6 servings
150 g Peanut
250 ml Cooking oil
500 g Chicken meat, chopped small
1 tbsp Tamarind, mixed with 375 ml of water
1 tbsp TUMIX® Chicken Stock
½ tsp Salt
½ tbsp Sugar
100 g Palm sugar
Ingredient A: finely ground
10 sprigs Dried chili, seeded and boiled
3 pcs Shallot
3 cloves Garlic
½ inch Ginger
½ inch Galangal
1 stalk Lemongrass
1.Heat up oil, fry peanut until crispy, grind small. Set aside.
2.Using the same oil, sauté chicken until half cook. Set aside.
3.Leave approximately 4 tbsp of oil, stir fry ingredient (A) until soft.
4.Put in peanut and stir well.
5.Put in tamarind juice, chicken and mix thoroughly.
6.Season with TUMIX® Chicken Stock , salt, sugar dan palm sugar. Simmer the sauce until thickened.
7.Ready to serve.