Print Recipe

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

Blended ingredients

  • 2 large onions
  • 1 tbsp torch ginger flower
  • 2 stalks lemon grass
  • 3 - 4 cloves garlic
  • 1/2 matchbox size belacan shrimp paste

Other ingredients

  • 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


Note : Please remember that you can change and add to any recipes. Make it more spicy or less spicy and so on. TIP - You can add a few tbsp of coconut milk if you happens to have some. TIP - You do not have to add in a beaten egg but it's so good or add 2 beaten eggs if you have more people to feed.