Add palm sugar in and sprinkle of salt. Continue cooking until the oil comes out and visible on the surface. Keep stirring so it is not burnt at the bottom.

* Step 9

Add desiccated coconut in (optional).

* Step 10

Do not cover the lid, continue cooking until the chicken is cooked thru and oil is visible on the surface.

* Step 11

Add kaffir leaves.

* Step 12

Serve with rice.

Note: if there is a photo you can click to enlarge it

Tag

Chicken Thighs (cut into 3 smaller pieces) big can or 1/2 small can of coconut milk lemongrass (bruise it and cut into 4 inches) star anise cloves cinnamon Kaffir lime leaves small tiny piece of gula melaka (palm sugar) galangal (bruise) kaffir lime garlic small shallots galangal ginger lemongrass turmeric powder (or 2 inch of turmeric) bit of water big red dried chilies (Soaked in hot water and deseeded) fresh red chilli (deseeded)

Share on facebook

10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

Food by the same author

Chicken Rendang (Malaysian Style)

: Diff Lim

Korean Glass Noodles

: Diff Lim

Creamy Lemon Garlic Chicken

: Diff Lim

Curry Chicken Malaysian Style

: Diff Lim

Chicken Rendang (Malaysian Style)

Introduce

Chef :