Sunday, February 19, 2012

Ayam Masak Lemak Cili Api

I was never good with Malaysian cooking. I rarely cook any Malaysian food, although I'm a Malaysian. My mom is much better with Malaysian cooking, and I figured that it would be better to let her cook Malaysian dishes.

But, I learned this recipe while I was in my culinary school. I didn't learn this from any of my lecturers, though... I learned this from a friend who was really, really into spicy food. My friend told me that Ayam Masak Lemak Cili Api (can I translated this as Chicken cooked with Bird Eye Chili in Coconut Gravy?) is one of the simplest dishes. It was easy. Even for a Malaysian noob cooks like me...

My friend taught me to add in 25 stalks of bird eye chili. But, I reduced it to 20 stalks instead (as not everyone in my family likes spicy food). But it was still really spicy. At least for my little sister it is. She end up sweating, and she ran straight to the kitchen with a glass of iced water to help her reduce the spiciness. It was amusing to see that happen once in a while, though... :D Okay, I should probably reduce the amount of those chili the next time I make this.

Ayam Masak Lemak Cili Api (Chicken cooked with Bird Eye Chili in Coconut Gravy)

1 whole chicken - cut into small parts.
2 stalk lemongrass - bruise the lower bulb
4# potatoes - cut into medium size
2# tomatoes - cut into wedges
1 piece asam gelugor
1 cup pure coconut milk
salt to taste

2# red onion
3# shallots
3# garlic
1 inch ginger root
10-25 bird eye chili - depends on your preference spice level.

1. Blend red onion, shallots, garlic, turmeric root, ginger root and bird eye chili in a food processor.
2. In a soup pot, mix in the blended ingredients with chicken, lemongrass and potato. Combine well on medium heat until the juice came out from chicken. Stir occasionally.
3. Pour in coconut milk and add in asam gelugor.
4. Cook until the potatoes are a bit tender on low heat. Add in salt to taste.
5. Add in tomatoes just before serving. Best served with hot, white rice.


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