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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


  • Chicken Breasts(rolled with seaweed & smoked) 2 pc


  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Assembly

    • Ready to be served with some cooked white rice.