Spaghetti pasta, boil then drain
Shredded boiled chicken
1 tbsp oil to sauté the spice paste
600 ml coconut milk
1 tsp chicken powder
Herb Leaves :
2 kaffir’s lime leaves
1 stalk lemongrass, bruised
1.5 cm ginger, bruised
2 red chilies
3 cloves garlic
1.5 cm turmeric
3 candlenuts, toasted
½ tsp ground ebi (dried small shrimps)
½ tsp belacan, toasted
¼ tsp ground white pepper
1 eye tamarind, dissolve with small amount of water
Salt to taste
1. Heat oil, sauté spice paste and all leaf herbs until fragrant.
2. Pour coconut milk and add chicken powder.
3. Don’t forget to stir the gravy so that the coconut milk won’t be curdled.
4. In a bowl, serve a portion of pasta, shredded chicken, and egg.
5. Pour it with the gravy.