Chicken Serunding / Floss with Rice Cakes
Ingredients
Ingredients A:
1.5kg chicken breast, skin removed
2 stalks lemon grass, crushed
4 pieces salam / turmeric leaves
1 tbsp salt
1.2 litres water
Ingredients B:
4 tbsp meat curry powder
2 tbsp toasted ground coriander
1 can MARIGOLD Evaporated Filled Milk
200ml water
8 tbsp sugar
2 tbsp salt
4 tamarind slices
Ingredients for blending:
15 dried chillies, soaked till soft
12 shallots
4 cloves garlic
3cm galangal
3 kaffir lime leaves, cut finely
Ingredients:
Rice cake, cucumber and tomato to serve with serunding.
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Add ingredients A to a pot and boil over medium heat. Then lower heat and simmer chicken for 25 minutes. Drain out chicken, discard the rest of the ingredients and when chicken has slightly cooled, tear along the grain into fine shreds.
Combine chicken with blended ingredients and ingredients B in a large pan. Stir-fry over medium heat until dry, for about an hour. (If you prefer a moist chicken floss, cook it for a shorter time).
Sprinkle cut kaffir lime leaves and mix well. Serve chicken floss with rice cakes, cucumber and tomato slices.
Stir-fry constantly and lower heat to prevent from burning.
