Thursday, March 19, 2009

Spicy Chicken and Tofu Sambal

I had a bag of shallots and they were dying on me. No matter how lazy i was, i had to make use of them and besides, i was running out of sambal. So, i made a batch of Garam Assam Paste. The belacan used stunk the house but to me it was aroma of familiarity.
I am always in seven heaven when i eat dishes cooked with this sambal.

1 piece of boneless chicken breast - cut into slices
1 pkt of extra-firm tofu - cut into small pieces
2 heaped tbsp of Garam Assam Paste
2 tbsp of liquid tamarind juice
1 tbsp fish sauce
Sugar to taste
Oil for frying

Heat 4 or 5 tbsp oil and fry the sliced tofu until golden brown.
Remove almost all the oil that is left and add in the sliced chicken. Add in salt and pepper. Do not move the chicken slices until they are browned. Add in a little oil if you must. Flip chicken over and fry the other sides.
Add in the garam assam paste and the fried tofu. Stir to combine.
Add in tamarind juice and a little water and cook until chicken is cooked through.
Add in fish sauce.
Adjust taste with sugar.
Serve hot with white rice



Mary said...

Lily, this dish is so beautifully colored! I'll have to read more about belacan.

Angie's Recipes said...

Recently you have cooked many dishes perfect with steamed rice. :-)

Big Boys Oven said...

reminds me of my mum's dishes which I miss!

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