Ingredients:
For the Lemak Paste:
4 shallots, peeled and chopped
3 cloves garlic, peeled and chopped
1-inch piece of ginger, peeled and chopped
1 stalk lemongrass, white part only, chopped
500g chicken thighs, bone-in, skin removed and cut into bite-sized pieces
2 tablespoons cooking oil
2 cups thick coconut milk
1 cup water
2 kaffir lime leaves, torn or daun kunyit
1 piece asam keping
Salt to taste
Instructions:
Prepare the Lemak Paste:
Using a mortar and pestle or a food processor, grind the shallots, garlic, ginger, into a smooth paste. Set aside.
Cook the Lemak Cili Padi Ayam:
Heat the cooking oil in a large pan or wok over medium heat. Add lemongrass and the prepared lemak paste to the pan and sauté for 2-3 minutes until fragrant.
Add the chicken pieces to the pan and stir-fry for another 5 minutes, allowing the chicken to brown slightly.
Pour in the thick coconut milk and water. Stir well to combine.
Add the torn kaffir lime leaves/ daun kunyit to the pan and bring the mixture to a gentle simmer. Cover and cook for about 20-25 minutes, stirring occasionally, until the chicken is tender and cooked through.
Once the chicken is cooked, add asam keping to the pan and stir to incorporate. Season the dish with salt to taste, adjusting the flavors according to your preference.
Continue to simmer the Lemak Ayam for another 5 minutes to allow the flavors to meld together and the gravy to thicken slightly.
Once done, remove the pan from the heat and let it rest for a few minutes before serving.
Serve:
Transfer the Lemak Ayam to a serving dish and garnish with additional sliced bird's eye chilies if desired.
Serve the dish hot with steamed rice. Enjoy!
This Lemak Ayam recipe is perfect for children too looking for a flavorful and satisfying meal. Don't forget to pair it with plenty of rice to soak up the delicious coconut milk gravy!
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