No big religious or private celebration would be held without serving this ritual dish. Only the eldest, and most experienced men are allowed to mix the many ingredients. Many versions incorporate raw pounded meat and fresh blood in the dressing. Chicken meat can be replaced with beef, pork, seafood, vegetables or young jackfruit.
- 3 cups snake beans, cut in ½ cm slices.
- 250 g chicken mince
- ½ cup fresh coconut, roasted
- ½ lime, juiced
- dried onion flakes, for garnish
- 2 large red chillies
- 15 g ginger, peeled and chopped
- 20 g lesser galangal, chopped
- 10 g turmeric, chopped
- 25 g galangal, chopped
- 1 stalk lemongrass, chopped
- 6–8 shallots, chopped
- 6 cloves garlic, chopped
- 8 g coriander seeds
- 3 candlenuts, chopped
- 2 tablespoon palm sugar
- 2 kaffir lime leaves
- 3 teaspoons black peppercorns
- 3 teaspoons white peppercorns
- 10 g roasted shrimp paste
- salt, to taste
- ⅓ cup canola oil, for frying
- Break open the coconut and remove the white flesh. Cut into chunks and toast it under the grill. When it is cool, shave it and store in an airtight container until ready to use.
- Chop all the ingredients for the spice paste very finely and combine in a mortar and pestle and pound to paste. Fry off the spice paste in 2 tablespoon of oil for about 3 minutes. Add 2 finely chopped dry bay leaves, mix well and set aside.
- Boil water in a saucepan, add 1 tsp of salt and place the chicken mince into the water to cook for about 5–8 minutes. Break any lumps of meat so that it is cooked thoroughly. When cooked, remove mince with a slotted spoon and place in bowl.
- Using the chicken stock from the meat, bring to boil again and put in the chopped snake beans. Blanch for about 2 minutes. (Do not overcook, the beans should be crunchy.) Drain the beans and add to chicken.
- Add the spice paste to the beans and chicken and mix thoroughly with your hands. Mix through half a cup of shaved coconut, squeeze the juice of half a lime over the mixture and sprinkle with dried onion flakes and serve.
Crisp fried shallots are another very good garnish for this dish
Using fresh coconut will make all the difference to this dish