Inche Kabin
This is an excellent recipe that showcases the ingenious spicing sense of Malaysian people. The diversity has crept in every section of the society and this recipe showcases the use of spices that is not common in any other cuisine.
Ingredients
Vegetable oil to fry
Mixed salad leaves
Marinade ingredients:
1” cinnamon stick3-4 small dried red chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp black pepper corns
2 tsp turmeric powder
2 tsp palm sugar
Salt to taste
5-8 shallots, chopped
150 ml coconut milk
Steps
1. In a coffee blender, make a very fine powder of cinnamon, chillies, coriander seeds, cumin, fennel, black pepper corns and turmeric powder.
2. In a separate blender, mix this fine powder with palm sugar, salt, shallots and coconut milk and blitz to make a very fine paste
3. Marinate the chicken in this paste and leave it aside for 2-3 hours for marinade to seep in.
4. Heat oil in wok (160 - 180C) and deep fry the chicken pieces one by one until nice golden brown and crispy. Make sure the pieces are well cooked form inside as well. Remove on a tray lined with kitchen paper towel. One can always finish in hot oven to be sure.
5. Fry the mixed salad leaves in hot oil and fry until crispy
6. Serve with spicy water spinach.
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