John Myers
Contents
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Ingredients
For the broth:
- 2 tbsp Coriander grains
- 4 small Onions, red
- 3 medium sized Cloves of garlic, fresh
- 1 Hot peppers, red, long, medium hot
- 20 g Lemongrass, fresh
- 20 g Ginger root, fresh or frozen
- 3 g Kaffir lime leaves
- 10 g Chicken broth, Kraft bouillon
- 2 tbsp Lime juice, fresh
- 20 g White sugar
- 500 g Coconut water
- 200 ml Coconut milk, creamy (24% fat)
For the paste:
- 1 tbsp Chili oil
- 2 tbsp Sunflower oil
For the sambal 1:
- 3 tbsp Cooking broth, see preparation
- 1 tsp Lime juice
- Rest of the paste, (see preparation)
For the sambal 2:
- 1 medium sized Tomato, red, fully ripe
- 1 smaller Chilli, red
- 1 pinch Salt
- 1 tsp Lime juice
- 1 tbsp Orange juice
Also:
- 2 liter Frying oil, fresh
To garnish:
- 2 Discs Lime
- 1 small Cucumber
Instructions
- Wash the chicken thoroughly, outside and inside, leaving the skin on. Dry well inside and out and season with a little salt. Cut open lengthways on the back and pound a kitchen hatchet flat with the flat side.
- Roast the coriander grains in a pan without oil at approx. 130 degrees until they are fragrant. Allow to cool and coarsely grind with a grinder. Cap the onions and garlic cloves at both ends, peel and roughly chop. Wash the red peppers and cut across into pieces approx. 6 mm wide. Leave the grains, discard the stem.
- Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods.
- Wash the kaffir lime leaves and use them whole. Wash, peel and quarter the cucumber for garnish.
- Bring the coconut water to the boil in a sufficiently large pot or pan, add all the prepared ingredients from coriander seeds to kaffir lime leaves and simmer with the lid on for 15 minutes. Add the remaining ingredients and mix well, then add the young chicken and let simmer with the lid on for 20 minutes.
- Remove from the broth, drain well and remove any adhering ingredients. Freeze the broth. Mix the two oils and brush the chicken with them. Heat the frying oil to 200 degrees and fry the chicken all around until light brown.
- In the meantime, for the sambal 1, put the ingredients in a bowl. For the sambal 2 wash the tomato, quarter it lengthways, remove the green and white stem and the grains and cut into small pieces. Wash and core the red chilli, cut into thin strips and coarsely grind by hand together with the remaining ingredients in a mortar.
- Arrange the ingredients on a large plate, garnish, serve and enjoy as a side dish or appetizer.
Annotation:
- Prepared the Kalasan way means: first cook the meat with the bones in coconut milk, drain well, coat with chili oil or paste and finally fry until golden brown. It is served pure with sambal and cucumber slices or eaten with white rice. The list of ingredients for this dish can range from 7 to more than 20 items, just for the broth. The variety of recipes is huge.
- The frozen broth can be used 1 more time.
