1.5 kg Chicken, cut into bite size
4 Potatoes, quartered
2 Big onions, quartered
2 Red chilies
200 g Cabbage
1/2 cup Deep fried shallots slices
200 g Dried chilies, soak until soft
100 g Shallots
50 g Garlic
2 slices Galangal
3 stalks Lemon grass
1 tablespoon Dried shrimp paste (belacan)
1/2 tablespoon Mustard powder
1 tablespoon Hot water
1 tablespoon Sugar
2 teaspoons Salt
2 tablespoons Soy sauce
Heat 1 cup oil. Add dried chilies, shallots, garlic, candlenuts, galangal, lemon grass and dried shrimp paste. Stir fry till fragrant.
Add mustard powder, hot water, sugar, salt and soy sauce and stir well.
Add 1 liter water and bring to a boil.
Put in the potatoes and simmer for 15 minutes.
Add chicken. Cover the lid and cook until tender.
Add onion, chilies and cabbage and cook until it boils.
Sprinkle deep fried shallot slices on top when serving.