I heard "kacangma" when I was in primary school. When Mama was in confinement period, the helper will serve this dish. It was very aromatic followed with bitterness. My sisters and I loved the taste of white wine and bitter when we were little.
When we away from the home, surely missed Mama's kacangma. This time, Mama not going to spoil us , she insisted to let me learn how to cook her own style of kacangma.
1. sesame oil
2. pounded gingers
3. chicken wings (feel free to use other parts of chicken)
4. pounded kacangma
* Mama can't tell me the correct measurements, all depend on her "agak-agak" (means guess in Malay). Therefore, kindly enjoyed my Mama's kacangma cooking procedure.
Dry fry the kacangma with low heat until slightly yellow
Pound kacangma finely
Heat up the pan with sesame oil
Add the pounded ginger and with low heat until fragrance
Add chicken and stir fry until fragrant
Add pounded kacangma
Add water. Mama added plenty of water because we preferred soupy kacangma
After the chicken wings softens, add white wine. I was told that not put too much white wine because it will cause bitter
Enjoy with white rice was super delicious
1 comments:
Awesome
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