Learn from us: Recipes

Ingredients A: (Ground Spice Mix)

• 1 thumb-sized piece Turmeric (3–4 cm)
• 3 cm Ginger
• 8 Shallots
• 5 cloves Garlic
• 1 tsp Salt
• 1 tsp Broth Powder
• 1 large Red Chili
• 3 Bird’s Eye Chilies
• 50 ml FILMA^® Cooking Oil

Ingredients B:

• 1 Free-range Chicken, cut into 16 pieces
• 1 tbsp Tamarind Water / Lime Juice
• 1 tsp Salt
• 250 ml Coconut Water + 250 ml Water
• 3 Pandan Leaves, cut into small pieces
• 5 Kaffir Lime Leaves, stems removed
• 2 Lemongrass stalks, bruised

Ingredients C: (Fragrant Leaves Mix)

• 10 Curry Leaves / Salam Koja Leaves
• 2 Pandan Leaves, cut into small pieces
• 5 Kaffir Lime Leaves
• 5 Red Curly Chilies, sliced diagonally
• 5 Green Curly Chilies, sliced diagonally

Ingredients D: (Savoury Rice)

• 500 g Rice
• 250 ml Instant Coconut Milk + 300 ml Water
• 3 Shallots, thinly sliced
• 1 tsp FILMA^® Margarine
• 1 tsp Salt
• 1 tsp Broth Powder
• 3 Pandan Leaves
• 1 Bay Leaf

How to Make:

1. Marinate the chicken with tamarind water or lime juice and salt. Let it sit briefly, then rinse thoroughly.
2. Sauté the ground spice mix until fragrant. Add the chicken, coconut water, kaffir lime leaves, and lemongrass. Simmer over low heat until the chicken becomes tender. Remove and drain.
3. Heat FILMA^® Cooking Oil over medium heat, then fry the chicken and fragrant leaves until golden brown.
4. Savoury Rice: Sauté shallots in FILMA^® Margarine until fragrant. Add the remaining ingredients and cook the rice until the liquid is absorbed (partially cooked). Steam until the rice is fully cooked.
5. Serve Fried Spiced Chicken with Fragrant Leaves (Ayam Tangkap) with the savoury rice.