Put all the ingredient is the spice paste in a blender and blend until consistent.
In a large pot, put your cut chicken, spice paste, salam leave, lemongrass and salt in the pot. Add enough water to cover chicken and bring a simmer under medium heat for about 15 - 20 minutes (or until chicken it almost cooked)
Set aside cook chicken until completely cooked and marinated.
Drain the meat from the broth and set aside to dry, while you can clarify the broth and use as soup. Add the cabbage in the broth to continue cooking.
Mix the batter ingredients together until it forms a slurry consistency.
Deep fry battered chicken.
Serve with Cabbage, Sambal, Tomatoes and Crispy Batter with Rice.
Notes For Trish:
Whole small chicken (cheapest)
Salam Leaves = Indo Bay Leaves
Can also add some cabbage and/or tomato for garnished
Need to cook rice for them
MUST have some sambal olek on hand.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
