INGREDIENTS:
(SERVES 8 WITH RICE)
3 MEDIUM ONIONS,SLICED
2-3 TBSPS HOT RED DRIED CHILIS, TO TASTE
10 MACADAMIA NUTS
1 TSP BELACAN, TOASTED
1 TSP TUMERIC
1 INCH PIECE GALANGAL
1 TSP SALT, TO TASTE
3 TBSPS WATER
1/4 CUP VEGETABLE OIL
2 POUNDS CHICKEN PARTS, CUT UNTO 2-INCH PIECES WITH
OR WITH-OUT BONE
1 AND 1/2 BONELESS PORK, CUT INTO 1-INCH CUBES
4 STALKS LEMONGRASS, BOTTOM 5 INCHES, CRACKED
1/3 CUPTAMARIND PASTE
SOAKED IN 2 CUPS WATER 1/2 HOUR, STRAINED
PROCEDURE:
1) PROCESS THE ONIONS, CHILIS, MACADAMIA NUTS, BELACAN,
TURMERIC,
GALANGAL AND SALT TO A SMOOTH PASTE WITH
THE WATER.
2) HEAT THE OIL IN A WOK OR A LARGE PAN, ADD THE SPICE
PASTE AND
STIR-FRY OVER LOW HEAT FOR 2 MINUTES
UNTIL THE AROMA RISES.
3) ADD THE CHICKEN, PORK AND STIR WELL. ADD THE LEMONGRASS
AND
TAMARIND LIQUID AND BRING TO A BOIL.
4) COVER THE PAN AND SIMMER OVER LOW HEAT FOR 35 MINUTES
OR UNTIL THE
MEATS ARE TENDER AND A THICK SAUCE HAS
DEVELOPED.
5) (IF THE LIQUID EVAPORATES TOO QUICKLY, ADD ANOTHER
1/2 CUP WATER.)
ADJUST THE SALT IF NECESSARY. SERVE WARM.
