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Ayam Masak Pedas Timor
A spicy and flavorful chicken dish from Timor-Leste, featuring a rich blend of chili, turmeric, ginger, and lemongrass, simmered until tender.
🧂 食材
- 1 kg Chicken(cut into pieces)
- 10 Red chilies(deseeded and roughly chopped (adjust to taste))
- 8 Shallots(peeled and roughly chopped)
- 5 Garlic cloves(peeled)
- 2 cm Ginger(peeled and roughly chopped)
- 1 cm Turmeric(peeled and roughly chopped)
- 2 stalks Lemongrass(bruised)
- 1 cm Galangal(peeled and roughly chopped)
- 3 Candlenuts(soaked in warm water (optional, for thickening))
- 400 ml Coconut milk(thick)
- 200 ml Water
- 1 tsp Salt(to taste)
- 1 tsp Sugar(to taste)
- 3 Lime leaves(torn)
- 3 tbsp Cooking oil
👨🍳 步骤
- 1
Grind the red chilies, shallots, garlic, ginger, turmeric, and galangal into a fine paste using a mortar and pestle or a food processor. If using candlenuts, grind them with the paste.
- 2
Heat the cooking oil in a large pot or wok over medium heat. Add the ground spice paste and sauté until fragrant and the oil begins to separate, about 5-7 minutes.
- 3
Add the bruised lemongrass stalks and torn lime leaves to the pot. Stir and cook for another minute.
- 4
Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.
- 5
Pour in the thick coconut milk and water. Bring to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- 6
Season with salt and sugar to taste. Stir well and cook for another 5 minutes to allow the flavors to meld.
- 7
Remove the lemongrass stalks before serving. Serve hot with steamed rice.
💡 专业技巧
- ✓Adjust the amount of chilies to your preferred level of spiciness.
- ✓For a richer flavor, use good quality thick coconut milk.
- ✓Ensure the spice paste is cooked thoroughly to avoid a raw taste.
✨ 创意变奏
为您的创意版本提供灵感
- Add a few kaffir lime leaves for extra citrus aroma.
- Include cubed potatoes or carrots for a heartier dish.
- Substitute chicken with firm tofu or tempeh for a vegetarian option.