Ingredients:
8 trimmed and lightly bruised lemongrass stalks or 8 flat skewers
1 lemongrass stalk, trimmed and sliced
2 scallions, roughly chopped
1 bird’s-eye or other chili
1 inch piece of fresh ginger, peeled and sliced
1 large garlic clove, sliced
½ tsp turmeric
½ tsp ground coriander
½ tsp ground cumin
3 tbsp dry unsweetened coconut
1 tsp palm or soft brown sugar
1 tbsp soy sauce (kecap manis or Japanese style)
¼ tsp salt, or to taste
12oz skinless, boneless chicken breast, cut into small chunks
butter, for greasing (optional)
peanut or corn oil, for cooking
Directions:
If using bamboo skewers, soak them in water for a few hours to delay charring. Put the sliced lemongrass and other flavorings in a food processor and blitz until fine. Add the chicken and pulse until paste-like. Chill for at least 30 minutes, or up to several hours.
Divide the chicken mixture into 8 portions and mold each portion into a 4in “sausage” around the thick part of a lemongrass stalk (cut to fit the cooking utensil) or around a skewer. Alternatively, make elongated patties. Lay on a greased plate or on a piece of plastic wrap on your work surface. Shape the rest in the same way.
Heat a few tsp of oil in a heavy-based seasoned skillet, or lightly brush a nonstick surface. Cook the chicken on all sides until completely cooked through. Serve 2 per portion, warm or at room temperature, with Flour Tortillas, Seasoned Roti Wrappers, or even Coco Bread, accompanied by Peanut Sauce and Cucumber Chutney, or sliced or diced cucumber tossed in salt and vinegar.
Excerpted from Wrapped by Gaitri Pagrach-Chandra. Reprinted with permission. All rights reserved.
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