Recipes

Ayam golek (spiced chicken with coconut cream and rojak salad)

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Ingredients

For the poussins

For the dressing

  • 2 tbsp shrimp paste
  • 3 fresh red chillies, seeds removed, finely chopped
  • 4cm/1½in piece of fresh root ginger, grated
  • 1 tbsp tamarind pulp, mashed (available in Asian and Indian supermarkets)
  • 1 lime, juice only
  • 5 tbsp boiling water
  • 2 tbsp fish sauce (nam pla)
  • 3 tbsp caster sugar

For the rojak salad

  • ½ small cucumber, cut into triangular chunks
  • ¼ fresh pineapple, peeled, core removed, cut into cubes
  • 1 firm unripe mango, peeled, stone removed, cut into thin wedges
  • 1 firm unripe papaya, peeled, seeds removed, cut into strips
  • 1 Granny Smith apple, core removed, cut into thin wedges
  • 2 spring onions, finely sliced
  • ½ bunch fresh mint, leaves only, torn (plus extra to garnish)
  • 100g/3½oz roasted blanched peanuts, coarsely crushed