I just realized that I have not been sharing any recipes for quite a while now. Been busy, peeps. Had less time to cook decent meals for myself and CheeseBoy. Moreover, I normally had Iftar at my parents and when I cooked for my family over the weekend, I had to rush everything so didn’t have the time to take pictures of the meals.

Last week, after consuming way too much ketupat, rendang, kuah kacang (and rendang again), I decided to cook a simple home cook meal for CheeseBoy and I. Just couldn’t wait to have my belacan again. So here is the recipe for you to try out!

Ingredients 

Chicken breast 600gm, cut into bite-size pieces

Oyster sauce 1/2 tsp

Corn flour (Cornstarch) 1 tsp

Sesame Oil 1/2 tsp

Fish Sauce 1/2 tsp 

Vegetable Oil 4 Tbsp

Lemongrass 3 stalks sliced

Salt to taste

Lime Juice 2 Tbsp

Mint Leaves a handful, chopped + more for garnishing 

Lime 1, quartered

Spice Paste

Red Chillies 10 large, seeded (I normally add little bit of cili api)

Dried prawan (shrimp) paste aka belacan 1 Tbsp

Lemongrass 2 stalks, finely sliced 

Ginger 1-cm (1/2 in) knob, peeled

How to cook? 

– Combine ingredients for spice paste in a food processor and blend until smooth and set as aside

– Combine chicken breast, oyster sauce, corn flour, and fish sauce in a bowl and marinate for at least 10 minutes

– Heat the vegetable oil and add on the sliced lemon grass and fry few minutes. Add the spice paste and cook until its fragrant.

– Add the marinated chicken and fry until it is cooked thoroughly. Season with salt, sugar and lime juice. Remove from heat and toss in the mint leaves. Garnish with mint leaves and lime wedges. Serve immediately.

 Happy trying!

Oh, since I had extra mint leaves, I decided to make a special drink for CheeseBoy. He loved it!

(Sparkling Ribena with Mint)

Credit: The recipe is from The Best of Chef Wan – A Taste of Malaysia.