Make a paste mixture using : ginger, garlic, sombu, siream, black pepper, red chili, coconut
3.Chicken Peretal (Sarawak style)
| Fry in oil : sumbu, sireham, pattai, annasi poo, karuvappillai leaves |
| Add onion, tomato and fry |
| Add paste mixture, chicken pieces and fry |
| Add salt, chili or masala powder to taste |
| Add water and boil 30 - 45 minutes |
| Add coconut water if more concentrated curry is needed |
recipe by RM. Palaniappan Senthi
| Fry in oil : sombu, siream, pattai, annasi poo, kirambu karuvappillai leaves |
| Add onion, tomato and fry |
| Add paste mixture, mutton pieces (with the boiled water) and fry |
| Add salt, chili or masala powder to taste |
| Add water and cook for 30 - 45 minutes |
recipe by RM. Palaniappan Senthi
3. Chicken peretal (sarawak style)
1 kg - chicken cut into 4 pieces and cook in water by adding one cube of chicken stock until tender. Cut meat into pieces and fry in oil. Then pound the fried pieces a little and keep aside.
(a) Pound the following ingredients
| 20- dried chillies |
| 10-red chillies |
| 15-shallots |
| 4-pips garlic |
| 4cm ginger |
(b) Add the following ingredients while frying
| 1 tbsp. thick Soya sauce |
| 1tsp vinegar |
| 1tbsp asam juice |
| Salt to taste |
| Oil |
| 2 big onion sliced |
Heat oil in the pan and fry (a) until fragrant. Add in (b). Add in chicken and stir well. Then add in sliced onion and cook until done.
Try this delicious recipe & give your comments
recipe by Chitra Narayanan, Sarawak
