Alvin Shows Us How To Make A Nonya Style Malaysian Dish | Full Episode | Malaysia Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are often more affordable.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity with fewer calories, while vinegar is a cost-effective substitute.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is a budget-friendly option.

Prepare the spice paste by blending shallots, garlic, chili peppers, lemongrass, galangal, and turmeric until smooth.

Heat vegetable oil in a pot over medium heat until shimmering.

Add the spice paste to the pot and sauté until fragrant, about 3-4 minutes.

Add chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.

Pour in coconut milk and tamarind paste, stirring to combine.

Season with sugar, salt, and fish sauce, adjusting to taste.

Bring the mixture to a simmer, then cover and cook on low heat until the chicken is tender, about 30-40 minutes.

Stir in lime juice and remove from heat.

Garnish with fresh coriander leaves before serving.

Serve hot with steamed rice.

Cooking Techniques

Spice Level: