Abang Brian’s Blogpost:
Ingredients
Cili Api Gravy
15 cili padi (bird’s eye chillies)
1 inch of tumeric
2 big onions
3 cloves of garlic
1 inch of ginger
1 box of coconut milk
125ml chicken stock
enough palm oil
To serve with
Roasted chicken roulade
Pasta of choice cooked according to instructions on packet
Jazzed up with some coriander leaves and red chillies
Steps
1. In a blender, whizz up chillies, turmeric, onion, garlic and ginger. add some palm oil to get the mixture going.
2. Saute spice paste in about 2 tbsp palm oil. Cook till “pecah minyak” – cili oil is seen.
3. Pour in chicken stock and let it simmer till reduced by half.
4. Add in Santan (coconut milk) and let it simmer. Season with sugar and salt to taste!
5. Drizzle gravy over medallions of chicken roulade and pasta! enjoy!
You can make a simple chicken roulade by rolling a flatten chicken breast in beef bacon. Sear it on a hot pan and finish in the oven at about 180C for 15 mins or till its cooked through.
OR if you’re too lazy…. like me! LOL, you could just chop up pieces of chicken breast into cubes and cook it in the gravy so you can have your daily serving of protein!! Feel free to add veggies in the gravy too!!!
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