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Kao mohk gy with fried chicken
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Source: Melayu -Thai Foods in Southern Border Cuisines p.51
| 1 kg. | Rice |
| 1 tbsp | Masala |
| 1 piece | Cinnamon |
| 2-3 pieces | Star anise |
| 3-4 | Cardamon seeds |
| 1 1/2 tbsp | Turmeric Powder |
| 1 cup | Pandanus Leaves |
| 2 ladles | Vegetable oil |
| 1 tbsp | Salty Butter |
| 1/2 can | Non-Sweet Fresh milk |
| Ingredients for Chicken: | |
| 1 kg | Chicken |
| 1 tbsp | salt |
| (grinded) 1-2 cloves | Garlic |
| 300-400 grams | Rice flour |
Curry Rice:
• Heat the oil in a wok, stir-fry curry ingredients until fragrant, put butter, water and mix all together until boiled, ladle curry ingredients.
• Add fresh milk and bring to boil, put in rice and keep it boiling. Keep stirring to prevent rice getting burnt.
• When water is getting dry, close the lid. May use banana leaf or plastic close the rice before closing the lid and leave it for 15 minutes
Fried chicken:
• Mix chicken with grinded garlic and salt into mixture and further mix with rice flour and ferment for 1 -2 hours.
• Bring already fermented chicken to fry over charcoal stove using oil amount covering chicken until golden brown, lift it and drain.
Serve:
Serve with curry rice rice and sauce, sided with cucumber, spring onion, and cabbage or with hot soup.
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