![]() ![]() At the night market, a half chicken would be flattened and tied lengthways on to bamboo sticks so it could be turned easily to cook both sides for my version, I use a whole spatchcocked chicken, marinated in the sauce and baked in the oven.ġ whole chicken, about 1.3kg/3lb, spatchcocked 2 Tbsp vegetable oil 2 Tbsp dark muscovado sugar 2 tsp fine sea salt For the marinade 2 banana shallots, peeled 3 garlic cloves, peeled 2.5cm ginger 5cm fresh turmeric, peeled, or 1 tsp ground turmeric 1 Tbsp vegetable oil 1 tsp fine sea salt For the slaw ¼ cup white sugar 300g red cabbage, thinly sliced 1 carrot, julienned 10 red radishes, thinly sliced 1 red onion, thinly sliced 1 cucumber, deseeded and julienned 100ml rice vinegar For the sauce 3 banana shallots, peeled 3 cloves garlic, peeled 2.5cm ginger 5 Tbsp chilli paste (I recommend sambal badjak) 2 stalks of lemongrass, trimmed 2 Tbsp coconut milk 1 Tbsp tamarind pasteġ. I waited all week for Friday night to come when the smoke from the stall carried with it the wonderful smell of grilled chicken that makes you instantly hungry. I have a vivid memory of saving my pocket money to buy this dish at the night market in my village when I was 11 years old. His latest cookbook, Bowlful, is the distillation of many years of travel and a celebration of the economical, vibrant and deliciously simple bowl food from these regions. Photo / Luke J Albertīorn in Malaysia, chef and author Norman Musa has spent much of his life exploring the cultures and cuisines of Southeast Asia. ![]()
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