Ingredients

Ingredients For the poussins

• 2cm/1in piece fresh root ginger

• 2cm/1in piece galangal (if galangal is not available, use double the quantity of fresh root ginger)

• 1 tsp salt

• 4 dried chillies, soaked in hot water to soften

• 5 shallots, roughly chopped

• 2 garlic cloves

• 4 lemongrass stalks, tough outer leaves removed

• 4 poussin or baby chickens

• 300ml/10½fl oz coconut cream

• 2 tsp sugar

• 2 limes, juice only

For the dressing

• 2 tbsp shrimp paste

• 3 fresh red chillies, seeds removed, finely chopped

• 4cm/1½in piece of fresh root ginger, grated

• 1 tbsp tamarind pulp, mashed (available in Asian and Indian supermarkets)

• 1 lime, juice only

• 5 tbsp boiling water

• 2 tbsp fish sauce (nam pla)

• 3 tbsp caster sugar

For the rojak salad

• ½ small cucumber, cut into triangular chunks

• ¼ fresh pineapple, peeled, core removed, cut into cubes

• 1 firm unripe mango, peeled, stone removed, cut into thin wedges

• 1 firm unripe papaya, peeled, seeds removed, cut into strips

• 1 Granny Smith apple, core removed, cut into thin wedges

• 2 spring onions, finely sliced

• ½ bunch fresh mint, leaves only, torn (plus extra to garnish)

• 100g/3½oz roasted blanched peanuts, coarsely crushed

Description

Recipe Uses 2cm/1in Piece Fresh Root Ginger, 2cm/1in Piece Galangal (if Galangal Is Not Available, Use Double The Quantity Of Fresh Root Ginger), 1...

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