MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ayam Cincalok (Chinchalok Chicken)
Categories: Chicken, Singaporean
Yield: 1 Batch

1 kg Chicken breast; cut into
-pieces
140 g Preserved shrimps paste
-(cincalok)
Cooking oil
15 Shallots; peeled and sliced
7 cl Garlic; peeled and sliced
3 Kaffir lime leaves
400 ml Tamarind juice
4 tb Sugar
1 Red chili; cut into 3 pieces
1 Green chili; cut into 3
-pieces

MMMMM------------------------REMPAH PASTE-----------------------------
15 Thai shallots
1 Fresh turmeric piece (2");
-peeled -OR-
2 ts Tumeric powder
5 Lemongrass stalks; sliced
-ends

Grind Rempah Paste ingredients together.

Sauté shallots and garlic until crispy. Drain and set aside.

Fry the rempah in a little oil until aromatic. Add chicken, cincalok,
lime leaves, tamarind extract, add sugar and cook until the mix
thickens.

Add the chillie pieces and half of the crisp-fried shallots and
garlic and stir together.

Garnish with crisp-fried shallots and garlic.

Serve the dish. Diners may add their own salt.

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