Wednesday, November 16, 2011

AYAM MASAK PADANG / CHICKEN PADANG STYLE


This is my children favourite. The best that we had tasted in Malaysia was at GARUDA Restuarant in Jalan Raja Alang, KL. A real and authentic version with the hints of "cekur".

Also known as Kalio ayam. This is a signature dish of West Sumatra (Padang  - Minangkabau area) Coconut milk/cream and turmeric play a major ingredient. Its creamy and spicy taste give a Padang dish more flavor and it is a unique dish to enjoy. 

INGREDIENTS

  • 1 chicken, cut into 8 pieces / 1ekor ayam dipotong 8
  • 2 cups thick coconut milk / 2 cawan santan pekat
  • 1 cup thin coconut milk / 1 cawan santan cair
  • 5 cm (2 in) galangal, shredded / 5 cm lengkuas disiat
  • 2 tumeric leaves, knotted / 2 helai daun kunyit diikat
  • 3 kaffir lime leaves / 3 helai daun limau purut
  • 2 lemongrass, crushed / 2 batang serai dititik
  • 3 bay leaves / 3 helai daun salam
  • 4 tbsp oil to fry / 4 sdb minyak masak

Spice paste

  • 11 shallots / 11 biji bawang merah
  • 5 cloves garlic / 5 ulas bawang putih
  • 1 tbsp coriander, roasted / 1 sdb biji ketumar disangrai
  • candlenuts, roasted / 5 biji buah keras
  • 5 cm turmeric roasted / 5 cm kunyit hidup
  • 1" cekur / 1 " cekur
  • Salt to taste / garam secukup rasa
  1. Grind the ingredients for the spice paste.
  2. Clean and wash the chicken, set aside.
  3. Heat oil in a wok, add the ground ingredients, turmeric leaves, kaffir lime leaves, ay leaves and lemongrass until fragrant.
  4. 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.
  5. 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.
  6. Remove from the heat, place in a bowl, and ready to serve.


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Kalau ke Sumatera atau ke Indonesia, inilah lauk kesukaan saya. Untuk mendapata keaslian masakan cuba di Restuarant GARUDA di jalan Raja Alang Kl, memang tidak lari rasanya, sebab tukang masaknya memang didatangkan khas dari sana.

Aroma masakan ini cukup mantap sebab dimasukan sedikit cekur dan sudah tentu daun salam. Memang sedap dan lebih enak dimakan bersama sambal tempe.

Next Post - Tempe Sambal Ijo
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9 comments:

Nieza said...

Assalam Kak Paty, sedapnya tgk lauk ayam ni kak...terus rasa lapar perut ni...hehe

Paty's Kitchen - Cook with passion. said...

Salam Nieza ini memang resipi kesukaan anak-anak... pukulan dari maid akak yang dahulu..dia memang pandai masak dan pandai tambat perut anak-anak akak

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