Difficulty: Easy - for beginners
Dietary guidance: g
2-3 chicken legs (quartered) chopped with an Axe-hatchet .
2-3 lemon grass stalks.
1/4 dessicated coconut flakes
3-4 jewel tomatoes diced fine.
2-3 stalks of celery diced.
3-4 curry bay leaves
bunch of parsley torn but not busied.
1-can of hot Mexican flavored tomatoes by Campbell.
1/2 cup water
1 tbs spoon of tapioca- starch.
1/4 cup cooking oil for frying.
8oz package of Barts chick Madu sauce.
3-4 garlic cloves diced fine
1-2 small red shallots (red onions) diced.
1/2 pkg of mee fat noodles (mee Teow works fine)
1/2 cup chopped chillies if you like it hot.* optional
Chicken in Malaysia is often chopped through the bone then served in small pieces. It's more tender and is sure to be cook though this way. No bloody pieces served here. Place the chopped chicken in a plastic container with a seal-able cover. Pour the can of tomatoes over the chicken. add the lemon-grass stalks. Cover and marinate in the fridge for 30-40 minutes while you chop the vegetables. Place the veggies aside in small bowls until your ready to combine.
In large wonk heat the oil and cook the onions until golden. Adding in the garlic and chilies to aroma (harum) the hot oil. slowly add in the Madu sauce to the oil and stir it while it is hot. it will combine with the oil. Then begin frying the chicken with heat still on high by slowly placing the chicken in the wonk and using a basket to avoid splashing hot oil. Keep adding the chicken pieces until all the chicken is in the pot. Reserve the tomatoes marinade to add later. Keep turning the chicken in the hot oild/madu to avoid scorching and allow chicken to drawup the flavors. Lower the heat on the wonk. The sauce will begin to bubble then you can add in the veggies and lemon-grass stalks from your marinade. Combine all and waste nothing. After 10-minutes the sauce will reduce and you can add the coconut-flakes and tapioca starch. A tick is to add small amount of water to the sauce on a small bowl to form a paste before combining it in the wonk to avoid clumps. Stirling until the sauce thickens. Turn off the wonk burner when the chicken becomes tender.
In a pan combine hot water and mee and cook until noodles becomes soft. Drain the mee and combine it into the wonk madu. Serve hot in a dish or you can serve it over rice. you might have to practice a few times to get the combining done right so things don't burn. Cooking in a wonk looks easy but it can easily burn so stir-fry is a must.