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Mi Ayam Bumbu Rujak

Published on 3rd December 2018 In |

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Ingredients

  • 2 pieces Mi Urai premium egg noodles, cooked and tossed in a little oil
  • 2 tbsp cooking oil
  • 1 Indian bay leaf
  • 2 cm galangal 2 cm, bruised
  • 1 lemongrass stem, bruised
  • 300 g chicken breast fillet (whole)
  • 300 ml coconut milk
  • 25 palm sugar, crushed
  • 2 tbs sugar
  • 2 tbsp tamarind water (made by soaking tamarind pulp)
  • salt (to taste)
  • 200 coconut cream
  • Spice paste:
  • 5 shallots
  • 2 garlic cloves
  • 8 large red chillies
  • 3 bird’s eye chillies
  • 3 candlenuts, toasted
  • ½ tbsp coriander, toasted
  • ½ cm turmeric

Instructions

  • 1. Blend all spice paste ingredients in a food processor until smooth.
  • 2. Heat the oil and stir-fry the spice paste until fragrant. Add bay leaf, galangal and lemongrass. Cook until the lemongrass is wilted.
  • 3. Add the chicken fillet. Stir until it changes color.
  • 4. Add coconut milk, palm sugar, sugar, tamarind water and salt. Cook until half the coconut milk remains.
  • 5. Add coconut cream, cook until the sauce starts to thicken. Remove the chicken fillet from the sauce.
  • 6. Grill the chicken fillet. Make sure to turn it a few times while brushing on the sauce.
  • 7. Add Mi Urai to the sauce and mix well. Serve with the sliced grilled chicken fillet.
  • Servings : 2-3
  • Ingredient :

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