Thursday, May 14, 2009

Ayam Masak Lemak

This is what we called Seremban (Negeri Sembilan State) style Ayam Masak Lemak with bird eye chilies. This recipe was actually given by my husband's Malay sister-in-law. She is a very nice lady. She just moved over to Sarawak with my husband's elder sibling a year ago. Anyway, the following is how the recipe works.

Ingredients :

1/2 whole chicken (cut in small pce)
3 tbsp tumeric powder
1 tspn kurma powder
400ml thick coconut milk (santan)
3 tspn salt
3 lemon grass (clean & cut in 2)
1 fresh tumeric leaf
200gm ginger
3 big onion
100gm chilli padi

Method :

- marinade the chicken with tumeric powder, leave aside.
- blend together ginger, onion and chilli padi, leave aside.
- slice the tumeric leaf, leave aside.
- heat up the wok/pan and add in 41/2tbsp of cooking oil.
- firstly, fry the lemon grass untill fragrant.
- add in the blended mixture and stir fry for 5 mins.
- then add in the marinade chicken.

- stir fry the chicken in medium heat for 5 mins and add in the kurma powder.
- continue stirring untill the meat became a little dry and aromatic.
- now, add in the coconut milk and cook in medium heat for 10 mins.
- then switch to low heat and cover the wok/pan by lid.
- let it cook for about 45 mins to 1 hour.
- need to stir the meat every 5 mins.
- finally, the gravy became thick and about to dry but not dry up.
- add in salt & tumeric leaf and stir for 5 mins, then serve.
This is truely an amazing dish! My family just love having this with rice and hard boiled eggs.

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