Yulia's Kaffir Lime Leaf Chicken

Kaffir lime leaf is an ingredient that is used extensively in Peranakan, Indonesian and Thai cusine. It has a unique citrus aroma that I think lime or lemon cannot quite substitute. Thanks to my parents who planted a kaffir lime plant in the garden, I have all the leaves I need to cook Tom Yam and a whole lot more as demostrated by our Indonesian domestic help, Yulia.

Yulia taught me how to cook this tasty chicken dish which has since become a family favourite. I am not sure if its an innovation of her own or a traditional Indonesian dish as Yulia speaks limited English while I do not know a word of Bahasa Indonesian other than food names. Yulia's chicken recipe is similar to the Peranakan dish Ayam Tempra (chicken cooked in soya sauce and lime juice) but it tastes a lot more complex with the richness of the candle nut, the sweetness of kecap manis and the wonderful fragrance of kaffir lime leaves. 

Yulia's Kaffir Lime Leaf Chicken

Ingredients:
2 pieces boneless chicken thigh, about 300g cut into bite size pieces (chicken pieces and chicken breast can also be used)
2 tbps kecap manis
4 kaffir lime leaves (1 double leaf is counted as 2 separate leaves)
1 tbsp oil
salt and sugar to taste

Rempah (pounded spices):
3 candle nuts (buah keras)
1 tsp coriander seeds
1 cm ginger
5 shallots, peeled and roughly chopped
1 red chilli, peeled and roughly chopped

Prepare the rempah by pounding/ blending the rempah ingredients.

Heat the oil in a heavy pan or wok. Stir fry the rempah and the kaffir lime leaves until fragrant.

Add chicken to the rempah and let the chicken brown slightly. Add kecap manis. Allow to caramelize, add a splash of water and cook until the chicken is tender. Add salt and sugar to taste. 

Comments

[umami]

Wow, looks really good. I will try it one day.

[toru]

ditto...i gotta try this...I can get all the ingredients here...

[spots]

Hi ST, forgive my terrible ignorance, but where can I get candlenuts and kaffir lime leaves from on this sunny isle called singapore? i actually love indian and peranakan food, but never know what all these ingredients mean... wld appreciate your help! thanks!

[ST]

Hi spots

candle nut is more commonly known in Singapore by its Malay name, buah keras. You can get them at the dry goods stall at the wet market. I think supermarkets stock them too. If not, you can substitute with macadamia nuts.

Kaffir lime leaves is known as daun limau purut. You can get them at the vegetable stall. I have even seen the leaves at NTUC recently.

If you have difficulty finding the more "exotic" ingredients at your neighbourhood wet market, go to Tekka or Geylang Serai, you will definitely find what you need at the markets there.

[Randy]

I have a dumb question. Tried this once and it was very very good but am going to do it again. When you say "brown the chicken" is that done by itself or combined with the rempah. From the picture it looks like it is added to the rempah for browning. Macadamia worked great and found an asian waitress at local restaurant who's uncle has a lime tree in his back yard. Great to be in FL.

[ST]

Hi Randy

glad you like the recipe. The chicken is indeed added to rempah. I have edited the instructions to make them clearer. Thanks for the head's up.