Ingredients with Measurements:
- 1 kg goat meat, cut into small pieces
- 2 cups coconut milk
- 10-15 bird's eye chilies (cili padi), sliced
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 1 inch ginger, sliced
- 4 cloves garlic, minced
- 2 tbsp cooking oil
- Salt and sugar to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the ginger and garlic, and sauté until fragrant.
3. Add the goat meat and stir-fry until browned.
4. Add the sliced chilies, lemongrass, and kaffir lime leaves, and stir-fry for another 2-3 minutes.
5. Pour in the coconut milk and bring to a boil.
6. Reduce the heat to low and let simmer for 1-2 hours, or until the goat meat is tender.
7. Season with salt and sugar to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
5. Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 people
Nutritional information:
- Calories: 400 per serving
- Fat: 30g
- Protein: 25g
- Carbohydrates: 10g
- Fiber: 2g
Substitutions for ingredients:
- Beef or chicken can be used instead of goat meat.
- Regular green chilies can be used instead of bird's eye chilies.
- Lemon zest can be used instead of kaffir lime leaves.
Variations:
- Add vegetables such as potatoes, carrots, or eggplant to the dish.
- Use different types of meat such as beef or chicken.
Tips and tricks:
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of chilies according to your preference for spiciness.
- Let the dish simmer for a longer time for a more tender meat.
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 large bowl with steamed rice on the side.
Garnishes:
- Sprinkle with chopped cilantro or scallions.
Pairings:
- Serve with a side of sambal or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the dish is too spicy, add more coconut milk to balance out the heat.
Food safety advice:
- Make sure the meat is cooked thoroughly before serving.
Food history:
- Kambing Masak Lemak Cili Padi is a traditional Malay dish that originated in Malaysia.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Malaysian