California Raisin Asam Pedas Chicken

AuthorCalifornia Raisins
Rating

By Chef Rohani Jelani

Yields1 Serving
 100 g California Raisins
 15 g dried chilli
 1 onion (100 g), sliced
 4 cm (20 g) ginger, sliced
 2 cm (10 g) turmeric root, sliced
 4 cloves garlic, sliced
 1 tsp crumbled shrimp paste
 4 tbsp oil
 1 lemon grass, bruised
 600 g chicken, cut into 7 cm pieces
 1 rounded tbsp seedless tamarind extractdissolve in 600 ml water
 5 – 6 large sprigs “Vietnamese mint” (daunkesum)
1

Cut chilli into 2 cm lengths and soak in hot water until softened (about 15 minutes). Drain, remove as many seeds as possible and place in an electric blender with the onion, ginger, turmeric, garlic and shrimp paste. Add ¼ cup water and blend to make a fine paste. Transfer contents of blender into a small bowl.

2

Heat oil in a medium-large saucepan over medium-low heat and add the ground mixture. Cook, stirring constantly, until oil surfaces (around 15 minutes). Add bruised lemon grass and chicken. Cook, stirring occasionally for 10 minutes.

3

Add tamarind extract, season to taste with salt and a little sugar and simmer until chicken cooks through – around 15 minutes.

4

Lastly add daunkesum and CaliforniaRaisins. Simmer 10 minutes and take pan off the heat.

CategoryCooking Method,

Ingredients

 100 g California Raisins
 15 g dried chilli
 1 onion (100 g), sliced
 4 cm (20 g) ginger, sliced
 2 cm (10 g) turmeric root, sliced
 4 cloves garlic, sliced
 1 tsp crumbled shrimp paste
 4 tbsp oil
 1 lemon grass, bruised
 600 g chicken, cut into 7 cm pieces
 1 rounded tbsp seedless tamarind extractdissolve in 600 ml water
 5 – 6 large sprigs “Vietnamese mint” (daunkesum)

Directions

1

Cut chilli into 2 cm lengths and soak in hot water until softened (about 15 minutes). Drain, remove as many seeds as possible and place in an electric blender with the onion, ginger, turmeric, garlic and shrimp paste. Add ¼ cup water and blend to make a fine paste. Transfer contents of blender into a small bowl.

2

Heat oil in a medium-large saucepan over medium-low heat and add the ground mixture. Cook, stirring constantly, until oil surfaces (around 15 minutes). Add bruised lemon grass and chicken. Cook, stirring occasionally for 10 minutes.

3

Add tamarind extract, season to taste with salt and a little sugar and simmer until chicken cooks through – around 15 minutes.

4

Lastly add daunkesum and CaliforniaRaisins. Simmer 10 minutes and take pan off the heat.

Notes

California Raisin Asam Pedas Chicken