This week I am making Ayam Gulai Lemak Cili Padi: Fatty Chicken With Chili Curry by request from one of my subs in Malaysia named Farah from Newrulefarah channel. It seems I am getting many requests for Malaysian food lately and I will fulfill them all! Enjoy!
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3 Lbs boneless skinless chicken thighs cut into big chunks 1 inch or so.
1 Cup white rice cooked according to instructions and put aside to stay warm.
1 Lb potatoes peeled cut into 1 inch chunks and boiled til just under al dente.
Put potatoes aside for later use.
20 bird’s chilies (finely blended)Red chili peppers only.
1 to 1.5 inch piece fresh turmeric (finely blended)
4+ shallots, thinly sliced.
12 Candlenuts, Kukui nuts or hazelnuts will do.
4 cloves garlic(finely blended)
1 stalks lemon grass cut in half and lightly crushed.
1 Two inch tamarind whole.
16oz 2 cups coconut milk, thin or one can coconut milk and 1 cup chix stock.
1 Cup chicken stock.
About 4+ Tbsp. cooking oil for frying/cooking.
Salt and black/white pepper to taste.
Clean and cut chicken into 1/2 to 1 inch pieces.
In a food processor blend your bird chilies, turmeric root, garlic, shallots, hazelnuts.
Process until you have a smooth, thick, paste then set aside.
Add about 1 oz chicken stock and 1 oz coconut milk to make a smooth paste.
Heat a small dry frying pan/skillet over medium heat.
Add some cooking oil to your wok and spoon in the sambal paste.
Fry up the paste until it’s nice and fragrant about 3 minutes.
Add some salt and black/white pepper to taste.
Add your chicken pieces now and get them coated in the paste.
Cook chicken and paste for 2 to 3 minutes.
Cook over low/medium heat until any water dries up.
Now add your organic chicken broth and mix in well cook 2-3 minutes.
Add your lemongrass at this point.
Add your tamarind now.
Stir in the coconut milk now.
Let all this cook on medium heat until the chicken is tender 20-30 minutes.
You want the coconut milk thickened and coconut oil showing.
About two to three minutes before serving add your boiled potatoes to the sauce.
Cook for about 3 to 5 minutes until potatoes are warmed through.
Let the spuds suck up some of the sauce and thicken the sauce a bit.
Serve with white rice and side of sambal goreng telur
MY QUICK VERSION OF SAMBAL GORENG TELUR
4 Hard boiled eggs.
6oz. Jarred sambal sauce
2 Finely chopped plumb tomatoes.
1 Tbsp. of belachan Malaysian shrimp paste or jarred shrimp paste.
4 Garlic cloves.
4oz. Sliced Shallots.
2 Tbsp. fish sauce.
2 1/2 Tbsp. molasses.
1 Red onion cut into rings.
2-3 Tbsp. tamarind pulp.
A pinch of white or black pepper to taste.
3-4 Tbsp. oil for cooking.
Fry the hard boiled eggs in a wok with oil until there is a nice golden brown crust.
In a skillet toast 1 Tbsp. of hard Malaysian shrimp paste in some oil until fragrant.
Make sambal by grinding chilies,garlic, shallots, belachan in a mini food processor.
Check to make sure the belachan is well blended into the sambal.
Heat your wok with some oil and saute your sambal paste until aromatic.
Now add your sugar, fish sauce, and mix together quickly on medium high heat.
Once all is well mixed take your sambal paste out of the wok and set aside.
To make your Sambal Goreng Telur add 4-6 Tbsps. of your sambal back to the wok.
Add your onion rings to sambal and cook until soft.
Now add your fried hard boiled eggs to sambal.
Add any remaining sambal to the wok or skillet and cook until eggs are heated up.
Make sure eggs are well warmed.
Remove eggs and sauce hot into a bowl or plate and serve.
There are two types of sambal: raw/fresh or cooked sambal. Raw/fresh sambal is a tableside condiment, but cooked sambal is a flavoring paste used to create numerous sambal-laden dishes. Here is my raw sambal belacan recipe.