Ingredients A 材料A: 1 1/2kg chicken (cut into chunks) / 鸡(斩件)1 1/2公斤 200ml thick coconut milk / 浓椰浆200毫升 50g pea brinjal / 迷你茄子50克 120g brinjal (cut into pieces) / 茄子(切块)120克
Ingredients B (Blended) 材料B(搅烂): 120g shallot (skinned) / 小红葱(去衣) 120克 50g garlic (skinned) / 蒜头(去衣)50克 40g galangal (peeled and cubed) / 南姜(去皮,切丁)40克 2 stalks lemongrass (cut into halves) / 香茅(切半)2支 15 green bird’s eye chilli / 青指天椒(去籽)15条 30g belacan / 巴拉煎30克 50g spinach (cut into sections) / 菠菜(切段)50克
Ingredients C 材料C: 1 1/2 tbsp sugar / 糖1 1/2汤匙 1 tsp salt / 盐1茶匙 1 tsp fish sauce / 鱼露 1茶匙 200ml thick coconut milk / 椰浆 200毫升
Method
1. Pour thick coconut milk into hot wok, and simmer until the oil float up, add in 5 tbsp of oil and Ingredients B, stir-fry until fragrant. 将浓椰浆倒入热锅中,慢火煮至渗油。加入5汤匙油和材料B炒香。
2. Add in chicken pieces and stir-fry for a while, stir in button brinjal and round brinjal, then add in Ingredients C, mix well. Simmer for 5 minutes, dish up and serve. 加入鸡肉拌炒一会儿,拌入迷你茄子和茄子,接着加入材料C拌匀,慢火煮5分钟。盛起享用。