1 whole Kampong chicken – washed, trimmed away fats and cut into half
(season with a bit of salt, pepper and corn flour)
4 pieces kaffir leaves – sliced thinly
2 tbsp coriander leaves – minced finely
80 g roasted peanuts – pounded coarsely
Salt to taste
2 tbsp gula melaka
1 tsp fish sauce
100 ml coconut milk
1 lime – sliced into half
A piece of Diamond Baking Paper (to line the baking tray)
2 pieces coriander leaves
20 dried chillies (soaked in hot water till soft)
2 stalks lemongrass
1 big red onion
4 cloves garlic
3 pieces candlenuts
1 tbsp oil
50 ml water
6 chilli padi
2 pieces kaffir leaves
1) Marinade chicken with 1/2 of the blended ingredients and minced coriander leaves for at least 4-6 hours in the fridge.
2) Heat oil in a wok and saute the other 1/2 of the blended ingredients till aromatic and oil separates. Add in pounded peanuts , salt, gula melaka, fish sauce and coconut milk. Stir to mix evenly and simmer over low heat till sauce thickens. Set aside.
3) Pre heat oven to 180 C and put chicken on lined baking tray and bake for 20 minutes on both sides. After 20 minutes, spread some peanut sauce on top of chicken and bake for another 20-25 minutes or till chicken is cooked through.
4) Cut chicken into bite size and serve hot with spicy peanut sauce. Squeeze some lime juice over it.