材料

400g 雞肉

醃料

0.5 tsp 辣椒粉

0.5 tbsp 芫茜粉

1.5 tbsp 香茅碎

1 tbsp 紅蔥頭蓉

1 tbsp 蒜蓉

1 tsp 黃薑粉

1 tsp 砂糖

1 tsp 魚露

2 tsp 印尼甜豉油


醬料

Group A

0.5 tsp 辣椒粉

0.5 tbsp 芫茜粉

1 tsp 黃薑粉

0.5 tsp 南薑粉

1 tbsp 紅蔥頭粒

1 tbsp 蒜蓉

1.5 tbsp 香茅碎

20 ml 油


Group B

0.5 tbsp 酸子醬(羅望子醬)

4 tbsp 花生醬

80ml-130ml 水 (按情況逐少加)

0.5 tbsp 印尼甜豉油
1 tbsp 糖

0.5 tsp 鹽


Ingredients

400g boneless skinless chicken thighs


Marinade:

0.5 tsp chili powder

1 tsp coriander powder

1.5 tbsp minced lemongrass 

1.5 tsp turmeric powder

1 tbsp minced shallots

1 tbsp minced garlic

1 tsp sugar

1 tsp fish sauce

2 tsp kecap manis


Dipping Sauce:

Group A

0.5 tsp chili powder

1 tsp coriander powder

0.5 tsp galangal powder

1.5 tbsp minced lemongrass 

1.5 tsp turmeric powder

1 tbsp minced shallots

1 tbsp minced garlic

20 ml oil

Group B

0.5 tbsp tamarind concentrate

4 tbsp peanut butter

0.5 tbsp kecap manis

80ml - 130ml water (depend on the sauce consistency)

1 tbsp sugar

0.5 tsp salt


 馬拉沙嗲雞串

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