This is an Indonesian dish originally from Manado, Sulawesi. It’s very spicy but the taste is layered from hot and spicy to the sweet and sour. You could smell the fragrant of lemon from the lemon-grass and lime. Served it with warm white rice and stir fry water spinach.

Ingredients:
10 red pepper
10 bird eye chili or 8 habanero
5 cloves of garlic
5 shallots
1 inch fresh ginger
1/4 – 1/2 teaspoons of salt
2 tablespoons lime juice
2 stick of lemon-grass, pounded and cut into 3 pieces each
1 piece of pandanus leaves, cut into 4
3 piece of salam leaves/thai bay leaves
3 piece of kaffir lime leaves (subs with lime rind if you couldn’t find the leaves)
2 inch fresh galangal, pounded
1 big tomato, sliced
2 tablespoons lime juice
salt
pepper
2 tablespoons of sugar

1 whole chicken cut into pieces or use 10 pcs of chicken that you like.

Vegetable oil

Directions:
Wash the chicken. Rub it with salt and lime juice, covered and set aside, let it sits for 1 hour.

Put the chili, red pepper, ginger, garlic, shallots, in a food processor. Process until it all blend, but not too soft.

Bake or grill the chicken. Pound the chicken with a meat pounder, set aside.

Heat 3 tablespoon vegetable oil, pour in the chili mixture, cook until soft, put in the lemon-grass, pandan leaves, kaffir lime leaves, galangal, tomato and lime juice, cook for 5 minutes, stir frequently.

Put in the chicken, salt, pepper and sugar, mix well, add in 1 cup of water, and cook until the sauce reduce to half. Stir in 2 tablespoon of lime juice before it’s done. Stir frequently.

Served with warm rice.

For this dish you could substitute the chicken with fish.