Ingredients
800g chicken, cut into bite-size pieces300g Roasted Pork (cut)
6 shallots, sliced
3 cloves garlic, sliced
3 red chillies, slit lengthwise
500g potatoes, quartered
1 packet of Sweet Peas
Half of small Cabbages
3 tomatoes, quartered
2 large onions ,quartered
1 litre of Chicken Stock / 2 cubes of Knorr Chicken Stocks mixed with Water
1 tablespoon of Sugar
1 tablespoon vinegar
20g mustard seeds
Salt to taste
Oil for cooking
Spice Blend20 dried chillies, soaked in water and deseeded
20 shallots
4 cloves garlic
2 cm tumeric root
2.5 cm galangal
4 cm ginger
8 candlenuts
15 g coriander seeds
Directions
Season chicken with salt and set aside. Blend all spice ingredients until fine.
Heat a little oil in pot and lightly brown the sliced shallots and garlic. Add the spice blend and fry until fragrant. Then slightly crush the mustard seeds and add to the pot, blending the ingredients and fry for another 3 minutes.
Put in the chicken pieces and mix well. Add water and cook over medium heat until the chicken is tender.
Add quartered potatoes, onions, tomatoes, vinegar, fresh chillies and season with salt. Cook until the potatoes, sweet peas, Cabbages, roasted Pork and chicken are cooked through.
