This recipe is courtesy from my Ah Yee Lee Lian. She taught me how to cook but now at the age of 84 years old one day she called n asked me how to cook this dish.She can't remember. So sad.
Recipe :
5 chicken thigh/ 1 whole chicken
Cut into pieces.
Rempah:
6 dried chilli -boil for 5 mins.
30 shallots
1 bulb garlic
3 inches fresh turmeric
4-5 lemongrass -smash the white parts
Tamarind paste -about 3 tbsp mix with 200ml water.
Sugar
Salt.
Method:
Pound the shallot, garlic n turmeric till semi fine.blend chilli.
2. Sauteed the rempah till fragrant. Add in lemongrass. Add in chicken n fry till juice from chicken almost dry up.
Add in tumeric juice , salt n sugar to taste. cover n let the chicken cook n gravy thicken.
Once the gravy thicken , it is done.
# The thicken gravy actually comes from the pounded rempah. Try not to blend till very fine.If you like more spicy add more dried chilli. The colour of this dish is yellowish/ turmeric Color.
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/11/complete-recipe-asam-chicken.html
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