Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups coconut milk
- 2 cups water
- 3 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 turmeric leaves
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon oil
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pot over medium heat.
2. Add lemongrass, kaffir lime leaves, and turmeric leaves. Stir for 1 minute.
3. Add chicken pieces and stir until the chicken is slightly browned.
4. Add coconut milk, water, tamarind paste, sugar, and salt. Stir well.
5. Bring to a boil, then reduce heat to low and let it simmer for 30 minutes or until the chicken is cooked through.
6. Serve with jemput-jemput (fried dough balls).
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for frying the chicken
- Low heat for simmering the chicken
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Lemongrass: Use 1 tablespoon of lemongrass paste or 1 teaspoon of lemon zest instead.
- Kaffir lime leaves: Use 1 tablespoon of lime zest instead.
- Turmeric leaves: Use 1 teaspoon of turmeric powder instead.
- Tamarind paste: Use 1 tablespoon of lime juice instead.
Variations:
- Add vegetables such as carrots, potatoes, and green beans.
- Use beef or lamb instead of chicken.
- Use fish or prawns instead of chicken.
Tips and tricks:
- Use fresh coconut milk for a richer flavor.
- Bruise the lemongrass before adding it to release its flavor.
- Use a non-stick pan to fry the chicken for a healthier option.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a bowl with jemput-jemput on the side.
- Garnish with chopped coriander or spring onions.
Garnishes:
- Chopped coriander or spring onions.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Jemput-jemput (fried dough balls)
- Acar (pickled vegetables)
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a longer time.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Ayam Masak Lemak is a traditional Malaysian dish that originated from the Malay community.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and jemput-jemput on the side.
Related Categories
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Region: Malaysian