MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ayam Cincalok (Chinchalok Chicken)
Categories: Chicken, Singaporean
     Yield: 1 Batch

     1 kg Chicken breast; cut into
          -pieces
   140 g  Preserved shrimps paste
          -(cincalok)
          Cooking oil
    15    Shallots; peeled and sliced
     7 cl Garlic; peeled and sliced
     3    Kaffir lime leaves
   400 ml Tamarind juice
     4 tb Sugar
     1    Red chili; cut into 3 pieces
     1    Green chili; cut into 3
          -pieces

MMMMM------------------------REMPAH PASTE-----------------------------
    15    Thai shallots
     1    Fresh turmeric piece (2");
          -peeled -OR-
     2 ts Tumeric powder
     5    Lemongrass stalks; sliced
          -ends

 Grind Rempah Paste ingredients together.

 Saute shallots and garlic until crispy. Drain and set aside.

 Fry the rempah in a little oil until aromatic. Add chicken, cincalok,
 lime leaves, tamarind extract, add sugar and cook until the mix
 thickens.

 Add the chillie pieces and half of the crisp-fried shallots and
 garlic and stir together.

 Garnish with crisp-fried shallots and garlic.

 Serve the dish. Diners may add their own salt.

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