How to make it

  • Stew spice powder;
  • Dry fry all ingredients until aromatic.
  • Grind to a fine powder (keeps indefinitely in a screw top jar)
  • Stew:
  • Remove skin from chicken pieces and season with salt and pepper.
  • Heat 3 Tbs oil in a wok or deep frying pan and saute onions and garlic for a few minites
  • Add star anise, cinamon stick and cloves and saute till fragrant.
  • Add stew spice powder and black pepper and mix well.
  • Add chicken and saute till lighly golden.
  • Add carrots and potatoes and enough chicken stock to cover.
  • Simmer until chicken and vegetables almost cooked, topping up with more stock if required.
  • Add cabbage leaves and simmer until cabbage is done
  • This stew should have quite a lot of stock and must not be dry.
  • Sambal belachan:
  • Dry fry shrimp paste or roast over an open flame until aromatic
  • Blend shrimp paste with chillis and shallot to a fine paste
  • Add salt and sugar to taste
  • Mix in lime juice.
  • Serve stew with plain rice and sambal belachan on the side to mix in according to taste.
  • Additional halved limes can also be served on the side for extra zest

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    " It was good "
    lesliestewart ate it and said...
    reminds me of the good oledays in malacca...good one
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