Smoked Chicken Roll with Cassava Shoots In Turmeric Coconut Gravy
From Raja Kuah Knorr 2016's runner up winner, Chef Mohd Hilmi Bin Mohd Alias Ahmad
Ingredients
Spice Paste
-
Bird’s Eye Chili 15 pc
-
Fresh Turmeric(1 inch) 1 pc
-
Red Onion 3 pc
-
Garlic Cloves 2 pc
-
Dried Anchovies 50 g
Protein
-
Chicken Breasts(rolled with seaweed & smoked) 2 pc
Gravy
-
Lemongrass Stalk 2 pc
-
Veg, Tomatoes 2 pc
-
Turmeric Leaves 1 pc
-
Tamarind Peel 3 pc
-
Thick Coconut Milk 1 cup
-
Thin Coconut Milk 2 cup
-
Cassava Shoots
Preparation
-
Spice Paste
- Grind or pound all the spices under Spice Paste.
- Heat up some oil and saute all ground ingredients with lemongrass. Saute until fragrant.
-
Protein
- Flatten the chicken breasts, then season with Knorr Chicken Stock and a pinch of salt.
- Put a piece of seaweed in the middle of the chicken, roll and seal tightly.
- Smoke chicken until cooked.
-
Gravy
- Add in cassava shoots that have been blanched and knotted together to the sautéed spice paste. Cook till soft.
- Add in thin coconut milk, cook on slow fire. Stir continuously to prevent the coconut milk from cuddling. Bring to a gentle simmer.
- Add in thick coconut milk & continue stirring.
- Add in smoked chicken rolls and allow flavours to develop fully into the meat.
- Season with Knorr Chicken Stock and salt. Lastly add in tomatoes and turmeric leaf.
-
Assembly
- Ready to be served with some cooked white rice.
