Serves 8 to 10
Ingredients:
- Tamarind (assam) Paste, 1 tablespoon
- Buah Keluak Pulp, 100 grams (mashed)
- Minced pork, 300 grams
- Sugar, 1 teaspoon + ½ tablespoon
- Salt, ¼ teaspoon + 1 teaspoon
- Cooking Oil, 4 tablespoons
- Coriander powder, 1 tsp
- Lemongrass, 1 stalk (use white portion only)
- Whole Chicken, 800 grams, (chopped into serving pieces)
Grind together:
- Galangal, 3cm long
- Turmeric, 3cm long
- Lemongrass, 1 stalk (use white portion only)
- Dried chillies, 10 (soaked & remove seeds)
- Candlenuts, 4
- Shallots, 20 (peeled)
- Belacan, 1 teaspoon
Preparations:
- In a bowl, add Tamarind (assam) paste with 900ml of water, mix well and strain liquid for use. Set aside for later use.
- In a bowl, add buah keluak pulp minced pork, 1 teaspoon sugar, ¼ teaspoon salt and mix well. Roll into balls and set aside for later use.
Instructions:
- In a 4.5L Thermos® Shuttle Chef® inner pot, add cooking oil and heat till hot. When hot, add grinded ingredients, coriander powder, lemongrass and stir fry till fragrant.
- When fragrant, reduce to low heat, add the chicken pieces and stir fry for 5 minutes.
- Add tamarind (assam) paste liquid, bring contents to a boil. When boiling, add 1 teaspoon salt, ½ tablespoon of sugar and mix well.
- Gently add mince pork balls into the inner pot and simmer for 20 minutes.
- After 20 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 2 hours.
- After 2 hours, place inner pot over medium heat, remove some of the ingredients, simmer until your desired thickened consistency and place the ingredients back.
Notes:
- This recipe is based on using a 4.5L Thermos® Shuttle Chef® KBG-4500. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.
Photos and recipe courtesy of Justine Ong from www.tings.sg.