Recipe for Chicken Debal by Ivan Brehm
Chicken Debal recipe by Ivan Brehm from Nouri in Singapore
Source: The Staff Canteen
Ingredients
- Makes 10 portions
- chicken breasts
- water
- salt
- butter
- Achar
- Paste
- • 80g peeled shallots
- • 2 peeled garlic cloves
- • 2 candle nuts
- • 3 dried chilli soaked in hot water to soften, then de-seeded & cut to shorter
- • 3 fresh red finger-length chilli de-seeded & cut to shorter lengths
- • 1 stalk lemongrass use only the bottom white portion, sliced as finely as poss
- • 5g peeled galangal , or young ginger sliced
- • 1 tsp turmeric powder add it separately if you do not want to stain your food
- • 1 tbsp vegetable oil
- Seasoning
- • 125g rice vinegar
- • 50g water
- • 1/2 tsp hot chilli powder for extra heat; to taste
- • 100g granulated gula melaka or brown sugar
- • 1/2 tsp salt
- • 1/2 tsp ikan bilis or fried shirazu, crushed
- • Chopped Peanuts
- • Toasted sesame seeds
- Vegetables
- • 50g raw carrot Julienne
- • 50g raw cucumber batons
- • 50g raw cauliflower florets
- • 20g raw green mango julienne
- • 50g raw pineapple batons
- • 50g raw green bean batons
- Kari Debal Sauce
- • 200g chicken skins
- • 60g brown onion
- • 2 Candlenuts
- • 8g annatto seeds
- • 80g shallots
- • 40g garlic
- • 28g lemongrass