Ingredients :

• 1 kg Chicken, cut into bite sized
• 1/2 teaspoon Salt
• 1 tablespoon Lime juice
• 5 tablespoons Oil
• 2 Pandanus leaves, cut into 2 cm pieces
• 2 stalks Lemon grass, finely chopped
• 5 Kaffir lime leaves
• 2 Cumin leaves, coarsely chopped
• 2 Eggs, lightly beaten
• 250 cc Water
• 5 stalks Chives, cut into 2 cm pieces
• 2 tablespoons Lime juice
• Salt and sugar

Finely Pounded Spices into Paste:

• 100 g Red and bird’s eye chilies
• 5 cloves Garlic
• 10 Shallots
• 2 teaspoons Chopped ginger
• 2 teaspoons Chopped turmeric
• 7 Candlenuts, roasted
• 1 teaspoon Salt

Method :

• Rub the chicken with salt and lime juice, and let it stand for 15 minutes.
• Heat oil and sauté ground spices, pandanus leaves, lemon grass, kaffir lime and cumin leaves until fragrant.
• Add chicken and fry until it is half-cooked.
• Add beaten eggs, stir until the eggs are cooked, then add water.
• Continue to cook until the chicken is tender and the gravy has thickened.
• Add chives, lime juice, and salt and sugar to taste.
• Serve hot.

Note : This dish originally used turtle meat. To make this dish resemble the original one, we’ve added the lightly beaten eggs.