Torch Ginger Flower Chicken cooked with belacan aka shrimp paste – Sambal Belacan Ayam Bunga Kantan. For reason unknown I love torch ginger, the smell, the taste, it’s fragrance, I just love them. When I got 2 huge jars from a friend who came back to UK from Malaysia I happily spent days thinking how to make good use of them. My friend spent time going to the markets in Ipoh, (Perak, Malaysia) and bought all the bunga kantan he could find, sliced them and semi fried them in oil. Then he packed them into jars and brought them all the way to UK for me with love.
Hence this dish – Torch Ginger Flower Chicken cooked with shrimp paste
Torch Ginger Flower Chicken cooked with shrimp paste
For Chicken Marinate (30 minutes)
- 1 cornfed chicken
- 4 to 5 limes
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tsp sugar
- 1 tsp minced torch ginger
- salt and pepper
- 2 large onions
- 1 tbsp torch ginger flower
- 2 stalks lemon grass
- 3 – 4 cloves garlic
- 1/2 matchbox size belacan shrimp paste
- A few kiffir lime leaves
- 1 beaten egg
- A few dried chillies
- 2 tbsp oil
- I marinated a small chicken chopped into small pieces with lime juice, turmeric, chilli powder, salt, pepper, sugar and torch ginger. Just before hitting the hot wok I mixed in 2 large tablespoon of corn starch. In hot oil I stir fry till chicken is cooked then removed.
- Using the oil I fry my mixture of blended onion, more torch ginger flower, lemon grass, garlic, belacan and some dried chillies.
- I then snipped in some kiffir lime leaves. Snip the sides of the leaves – don’t add in the stems. Next add in the chicken and fry for about 30 minutes on medium heat.
- Lastly add in a beaten egg. I wanted all the spices to ‘stick’ to the eggs and chicken. Since the bunga kantan was made with love and carried to me all the way from Ipoh I want to ‘eat’ all of it and not waste