Nyonya cuisine, renowned for its use of spices and herbs, has a unique flavour. SHUIB TAIB recommends this dish for you to try out from Rafizan Abdul Rahim, the Mansion, Majestic Malacca Hotel.

• 0.8kg chicken, cut
• 0.03 litre cooking oil
• 0.2 litre water

• 0.04kg onions, sliced
• 0.04kg shallots, sliced
• 0.03kg garlic, sliced
• 0.04kg lemongrass, sliced
• 0.02kg ginger, sliced
• 4 lime leaves
• 2 pieces dried asam (asam keping)
• 1kg cencaluk

• 0.04kg onion
• 0.02kg garlic
• 0.04kg shallots
• 0.04kg fresh turmeric

1. Clean and wash the chicken.

2. Strain the cencaluk and place in a bowl.

3. Heat the wok, add cooking oil and saute ingredients B for five minutes.

4. Add ingredients A and continue to stir for 10 minutes.

5. Put in the chicken pieces and add water accordingly. Braise until tender.

Tip: Do not add salt as the cencaluk is already salty!