Real Christang Malacca-portugese Stew |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A stew with a totally unique taste, originating from Malacca's Chistang society (sometimes referred to as Eurasian). Eat with plain rice and Sambal belachan which is essential Ingredients:
stew spice powder |
2 cinnamon sticks |
25 cloves |
3 star anise |
1/2 dried nutmeg |
stew |
1 kg chicken cut into serving pieces |
3 medium onions cut in segments |
1 stick cinnamon |
1/2 star anise |
6 cloves |
6 garlic cloves chopped |
salt. |
2 tps stew spice powder |
1 tbs black pepper |
1-2 carrots cut quite large |
2-3 potatoes peeled and quartered |
chicken stock |
6-8 cabbage leaves |
sambal belachan |
6 -10 red chillis |
4 tps shrimp paste |
1 shallot peeled |
salt and sugar to taste |
1 tbs lime juice |
additional small limes halved (optional) |
Directions:
1. Stew spice powder;
2. Dry fry all ingredients until aromatic.
3. Grind to a fine powder (keeps indefinitely in a screw top jar)
4. Stew:
5. Remove skin from chicken pieces and season with salt and pepper.
6. Heat 3 Tbs oil in a wok or deep frying pan and saute onions and garlic for a few minites
7. Add star anise, cinamon stick and cloves and saute till fragrant.
8. Add stew spice powder and black pepper and mix well.
9. Add chicken and saute till lighly golden.
10. Add carrots and potatoes and enough chicken stock to cover.
11. Simmer until chicken and vegetables almost cooked, topping up with more stock if required.
12. Add cabbage leaves and simmer until cabbage is done
13. This stew should have quite a lot of stock and must not be dry.
14. Sambal belachan:
15. Dry fry shrimp paste or roast over an open flame until aromatic
16. Blend shrimp paste with chillis and shallot to a fine paste
17. Add salt and sugar to taste
18. Mix in lime juice.
19. Serve stew with plain rice and sambal belachan on the side to mix in according to taste.
20. Additional halved limes can also be served on the side for extra zest
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