4 pieces chicken legs – washed and cut into bite size
(season with a bit of turmeric powder, salt and corn flour for 30 minutes)
1 small pineapple – sliced
2 sprigs curry leaves
1 tbsp coffee granules (I use Nescafe Classic Instant Coffee)
21/2 tbsp gula melaka
Salt to taste
1/2 tbsp sugar
1/2 tsp ikan billis seasoning powder
60 ml water
Pounded/blended Finely (Paste)
80 g dried shrimps (soaked till soft)
1 big onion
3 cloves garlic
1 stalk lemongrass (white part)
1 inch toasted belacan
1/2 inch ginger
1/2 inch galangal
4 fresh red chilli
8 small chilli padi
50 ml water
1 tbsp oil
1) Heat enough in a wok till hot and deep fry marinated chicken pieces till golden brown, drained well and set aside.
2) In a clean wok, heat 3 tbsp oil and saute pounded/blended ingredients till aromatic, add in coffee granules, curry leaves and continue to fry till oil separates.
3) Add in seasoning ingredients and continue to stir fry over low heat till sauce thickened and brownish in colour. Taste accordingly and adjust to your preference.
4) Add in fried chicken pieces and toss briskly to combine and well coated with the spices. Transfer to serving plate with the sliced pineapples.