Saturday, December 04, 2010


Way back in 2003 I took my children on a family trip to Medan. We had a very good authentic Padang Food. My children were amazed with the unique serving style of Padang restuarants. They love the food so much that I have to learn preparing it. Thank God my maid was a good cook. I learned from her and from there on I started to collect my children favourites. Some of the mouth watering dishes that I learned were Rendang Sapi, Dendeng Sapi Berlado, Ayam Berlado, Kalio Ayam and Pepes Ikan.

One thing for sure Padang food is a lot like Malaysian, but with some important differences. Ingredients used to give Padang food its unique flavours are chillies, coconut, peanuts, garlic, ginger, saffron, basil, cardamon, lemon grass, lime, daun salam,nutmeg, pepper, shallots, soy sauce, tamarind, turmeric and several kinds of shrimp paste. However the distinct different between Padang and Malaysian food is the Daun Salam, I don't know what they called it in English, some said is a Bay Leave, (may be a local bay leave) and cekur. This aromatic leave is use in most of the Padang cooking and had a aroma delightful the gravies.
Today my number 5 request for Kalio Ayam, lucky I still have "daun salam" that I dried for future use. I prepared Kalio Ayam, Stir Fried Sambal Bittergourd and Fried Cencaru with Sambal Kicap. Check this out,

Kalio Ayam

1 chicken cut into 8 pcs/ 1 ekor ayam potong 8
5 potatoes, cut into 4 / 5 biji ubi kentang potong empat - (Optional)
2 cups thick coconut milk/ 2 cawan santan pekat 
2 cups thin coconut milk/ 2 cawan santan cair
2 inc galangal/ 2 inch lengkuas dititik
5 salam leaves/ 5 helai daun  salam
2 lemongras crused/ 2 serai dititik3 helai 
3 kaffir leaves/ 3 helai daun limau perut
3/4 cup oil for frying/ 3/4 cawan minyak untuk menumis 
Blended Ingredients
15 red chili/ 15 biji cili merah
10 shallots/ 10 ulas bawang merah
5 cloves garlic/ 5 ulas bawang putih
4 tsp coriander powder/ 2 sdt serbuk ketumbar
5 candlenuts/ 5 biji buah keras
1 inch tumeric root/ 1 inch kunyit hidup
1/2 inci cekur/ 1/2 inci cekur

  • Blend ingredients for spice paste./ Blend/Kisar semua bahan kisar
  • Clean and wash Chicken and put a side./ Basuh ayam dan letak sebelah
  • Heat oil in a wok, add the ground ingredients, salam leaves, kaffir lime leaves and lemongrass until fragrant / Panaskan minyak dan tumiskan daun salam, daun limau perut, serai, dan lengkus sehingga naik baunya,
  • Add chicken to the wok, stir well and mix until the chicken changes color, pour coconut milk little by little, stir slowly and continue cooking until the chicken becomes nice and soft./  Masukkan ayam dan ubi kentang dan santan cair, masak hingga ayam bertukar warna. Perlahankan api dan masak hingga ayam dan ubi empuk.
  • Pour coconut cream in little by little, stir slowly. Bring to a boil, reduce heat to low, stir regularly to prevent sticking and cook slowly until the sauce has thickened and surface glistens./ Masukkan santan pekat dan biar sehingga naik minyak.
  • Remove from the heat, place in a bowl, and ready to serve./ Angkat dari api dan hidang.

                                              Daun Salam                                     Cekur

Bittergourd Goreng Sambal/Peria Goreng Sambal - Next Post

Cencaru Sambal Kicap/Cencaru Kitchup _ Next Post

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