Star Q
Our mango tree has been hiding another bunch of mangoes, away from the prying eyes of naughty primary school students; these are the ones who threw sticks and stones at the fruit just to get at them! And also well-hidden from the beaks of hungry birds!
But unfortunately for us (or fortunately, depending on how you look at it!) we are deprived from having the fruits becoming ripe on the branches. And thus, once again, I am left to my resources to turn the green mangoes into another Kerabu dish. But this time, I paired it with a dish of fried chicken morsels.
For the Kerabu :
- 1 green mango
- 1 small, ripe pineapple
- 1 red chili
- 5 green birds eye chilies, sliced
- 5 shallots, sliced
- 2 cloves garlic, minced
- 1 red chili, minced
- 1 tsp anchovy granules
- 1 tbs granulated sugar
- Juice from 1 large lime
Slice the first three ingredients into matchsticks and put in a large bowl. Mix the rest of the ingredients thoroughly to make the dressing. Toss the fruits with the dressing and set aside. Meanwhile, prepare the chicken.
For the Fried Chicken :
- 3 chicken thighs, cut into small portions
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp paprika
- 1 tbs custard powder
- 2 tbs AP flour
- 2 cups vegetable oil
Mix the chicken with the rest of the ingredients (except the oil) Leave to marinate for about 10 minutes. Meanwhile, heat the oil in a wok. Fry the chicken pieces in batches until golden brown.
Serve the fried chicken together with the Kerabu.
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