One shot to scoring brownie points with your future in-laws is by cooking this classic Malay dish. The all classic Ayam lemak Chilli Padi that is sure melt the parents’ heart!
- 15 Pieces Bird’s Eye Chilli
- 5 Pieces Red Chilli fresh
- 1 Large Red Onion
- 1 Inch Turmeric fresh
- 1 Inch Ginger fresh
- 1 Inch Galangal fresh
- 3 Cloves Garlic
- 10 Pieces Shallots
- 2 Pieces Candlenuts
- 500 Mililitres Coconut Milk
- 1 Kilogram Fresh Chicken cut into 10
- 1 Piece Turmeric Leaf
- 1 Stalk Kaffir Lime Leaves
- 2 Stalks Lemongrass
- 4 Tablespoons Vegetable Oil
Blend red chillies, cili padi, onion, shallots, garlic, ginger, galanggal, tumeric and candlenuts together in a food processor.
Wash and clean the chicken.
Heat a medium sized wok with vegetable oil.
Sauté the blended ingredients in the oil for about 5 to 10 minutes, stirring occasionally, until fragrant.
Add coconut milk gradually into the mixture and stir until all in well combined.
Add kaffir lime leaves, turmeric leaves and crushed lemongrass into the wok.
Simmer the gravy gently over low heat for about 5 minutes.
Add the chicken and cover the wok.
Cook for about 30 minutes, stirring occasionally, until the chicken is soft and tender.
Add salt to taste.
Serve on a bed of warm rice.
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