*材料A (Ingredients A)

4瓣 蒜頭 (4 cloves garlic)

6個 蔥頭仔 (6 nos shallots)

1/2寸 南姜 (1/2 inches galangal)

1/2寸 姜 (1/2 inches ginger)

4根 香茅 (4 nos lemongrass)

3湯匙 水 (3 tbsp water)

*材料B (Ingredients B)

1茶匙 孜然粉 (1 tsp cumin powder/ serbuk jintan putih)

1茶匙 茴香粉 (1 tsp fennel powder/ serbuk jintan manis)

1茶匙 芫茜粉 (1 tsp coriander powder/serbuk ketumbar)

1茶匙 辣椒粉 (1 tsp chili powder)

1/2茶匙 黃姜粉 (1/2 tsp turmeric powder)

1湯匙 咖喱粉 - 煮肉用(1 tbsp curry powder - for cooking meat)

1湯匙 玉米粉 (1 tbsp corn flour)

2茶匙 鹽 (2 tsp salt)

*材料C (Ingredients C)

1公斤雞肉－斬件，我用3個雞腿和3個雞翅，共700g

(1kg chicken - cut into pieces, I replace with 3 nos drumstick and 3 nos wings, about 700g)

步驟 (Steps) 1. 把材料A磨爛。 Blend ingredients A until fine.

2. 把（1）和材料B用來醃雞肉數小時，我放入冰箱醃隔夜。 Use (1) and ingredients B to marinate chicken for few hours, I marinate the chicken overnight in the fridge.

3. 燒熱一鍋油，把雞和香料炸熟，撈起，即可。 Heat oil, deep fried chicken and spice until cooked, that's all.

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