MANOK TJEAP KARE / KUI TJEAP KARE

Scant-sauced curried chicken chunks.

Originally posted here:
http://atthebackofthehill.blogspot.com/2009/01/treif-in-four-plates-palakpak-panggarap.html


MANOK TJEAP KARE / KUI TJEAP KARE

Four chicken parts (about one to 1½ pound).
Two chopped shallots.
Garlic and ginger, minced.
One TBS ground coriander.
One Tsp each: ground cumin, turmeric, cayenne, sugar.
Pinches cinnamon powder, dry ginger, ground pepper.
TBS each: chili paste, Louisiana hotsauce, amber fish sauce.
Four or five Kamiri nuts, ground up.
One cup water or stock.
Jigger sherry.

Gild chicken, shallots, garlic, ginger. Add spices, stir till the fragrance rises, seethe with the sherry. Add the chili paste, hotsauce, and fish sauce; stir over low heat till it starts sticking. Now add the water or stock, stir the crusty bits to loosen, and simmer for ten to fifteen minutes more. Finish with some minced scallion and a squeeze of lime juice.


NOTES
Manok: Tamarao term for chicken, which is called 'ayam' in Indonesian.
Tjeap: sauced, prepared with sauce.
Kare: hot and dry spices, as used in South Indian, Ceylonese, and Indonesian dishes.
Kui: Lumps, such as the butchered parts of food animals.
Kamiri: Kemiri nuts, candlenuts. Aleurites moluccanus, called kukui in Hawaii. They are used to add body to sauces. If unavailable, a tablespoon of peanut butter or mashed walnut makes an admirable replacement.