My colleague asked me to try this recipe that he got from his late uncle. Apparently, the original Inche Kabin is not a Peranakan Cuisine but more towards Hainanese cuisine.
Not sure how true that is but ask any elderly hainanese chef and they said that is true.
Anyway, I tried cooking this with slight modification and lost the recipe for the sauce.
Boneless Chicken meat ( I opted for boneless thigh meat )
Curry Powder ( Meat )
Shallot - pound for juice
Mixed all ingredient and let marinate for minimum of 2 hours. Baked at 180 C for 15 minutes.
I dont have the actual measurement. So, please use your own judgement. Baking time is approximately depending on how thick your meat is. I roughly cuts the meat to about 50 gm in weigh.
To serve, since I dont have the sauce, use a skewer with some onion quaters, capsicum, cucumber, button mushroom ( can ) and some cherry tomato for extra flavour and crunchiness.
Posted by FooDcrazEE Labels: Foodcrazee cooks