Method:

1. Slice the chicken, and mix the lemon grass, turmeric, onions, and garlic in a blender.
2. Fry blended ingredients in oil till fragrant.
3. Add the Cincalok together with chicken and continue to stir-fry till meat is well coated.
4. Add some water, Tamarind Puree, small chillies, kaffir lime leaves, and seasoning. Simmer over low heat until the dish is quite dry.
5. Allow to cool and serve. Sprinkle with fried shallots and garlic slices.

Suggestion: This dish is best eaten the day after preparartion. This enables the chicken to absorb the cincalok flavour.

• 500g Chicken
• ½ cup Oil
• 50g Jeeny’s Cincalok Shrimp Sauce (art.nr. 08401)
• 2½ tbsp Tamarind Puree
• 50g small Chillies
• 2-3 Kaffir lime leaves

To blend with blender:

• 10 Stalks lemon grass
• 20g Turmeric
• 100g Onions
• 3 cloves of Garlic

For the seasoning:

• ¼ tsp Sugar
• ½ tsp Pepper
• Salt to taste

Garnishing:

• Fried shallots Garlic slices