6 green chillies
6 shallot
3 cloves garlic
2 cm ginger
1 tbsp coriander powder
1 tsp cumin powder
1 stalk lemon grass
1 cup coconut milk
400 g chicken
1 tsp chicken stock
2 tbsp oil
1/2 tsp salt


1. Clean and chop chicken into bite-sized pieces.

2. Slice lemon grass and pound together with green chillies, shallots, garlic, and ginger. Mix in coriander and cumin powder together.

3. Heat up a pot with some oil. When it is hot, fry the pounded ingredients until fragrant.

4. Add in the chicken pieces, chicken stock, coconut milk and salt together.

5. Simmer for 20 minutes. Serve with rice or bread.


1 cup geragau
1 cup flour
1 cup water
1 egg
1 stalk spring onions
1 tsp salt
1 tsp pepper

1. Wash geragau and drain in a seiver.

2. Wash and slice spring onions thinly.

3. Put geragau in a bowl. Mix with all the other ingredients.

4. Mix well.

5. Heat up a wok for deep frying. When the oil is hot, put a spoonful of the mixture into the hot oil. until the wok is full.

6. Fry until the geragau turns golden colour. Serve with chili sauce.