Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 chicken, cut into bite size pieces
- 5 shallots
- 3 cloves garlic
- 2 cm ginger
- 4 tbsp thick soya sauce
- 1 large onion, sliced into rings
- 1 lime
- 2 tsp turmeric powder
- salt to taste
- for garnish: red pepper (julienne), coriander leaves (chopped)
Directions
Marinate chicken with salt and turmeric powder. Grind, shallots, garlic and ginger. Heat oil in wok and fry chicken pieces until crispy. Set aside. In 2 tbsp of oil, fry ground shallots, garlic and ginger until fragrant. Add soya sauce and chicken pieces and mix well. Add onion rings and queeze lime juice just before removing from heat. If you want more gravy, add water and bring to boil. Garnish with red pepper and coriander leaves. Serve hot with rice.
Category:Malaysian Recipes
Category:Malaysian Meat Dishes