Es Dawet

Pandan jelly noodles in a sweet coconut milk and palm sugar broth poured over crushed ice.

Ingredients

• 1 kg chicken thighs
• 2 cups fried shallot crackers (krupuk)
• 1 tbsp minced garlic
• 2 tsp palm sugar
• 3 tbsp neutral vegetable oil
• 2 bean sprouts, chopped
• a handful of fresh Thai basil, chopped
• lime wedges, for serving
• 500ml tamarind water
• a pinch of coriander seeds
• 1 cup shallots, sliced
• a drizzle of sambal

Instructions

1. 1

   Combine the fried shallot crackers (krupuk) and tamarind water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground cumin and sambal, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with roasted peanuts, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with Thai basil just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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