Asam Pedas Ayam
Bursting with aromatic and fragrant flavours this chicken dish is simply sublime
Ingredients
Spice Paste
5 Thai shallots, finely chopped
5 garlic cloves, finely chopped
20g ginger, finely chopped
20 dried red chillies, deseeded and soaked, finely chopped
2tsp black peppercorns
1tbsp belacan
Stew
1tbsp whole fenugreek seeds
2 lemongrass, bruised
600g bone-in chicken thighs and drumsticks
4 lime leaves
3tbsp desiccated coconut
70g whole tamarind block
3 - 4 sprigs Vietnamese coriander, leaves picked
6 okras
1 tomato, cut into quarters
Salt & gula melaka, to taste
To Serve
Whole salted egg, cut in half
Cooked jasmine rice
Belacan (optional)
Method
Preparation
Put all the ingredients for the spice paste in a food processor or in a mortar, then blend or pound until smooth.
Heat 220ml of oil in a wok or large deep-sided pan. Add the fenugreek seeds and bruised lemongrass, and fry for 30sec. Add the spice paste and fry for about 5-10min until mixture darkens in colour, and oil starts to come out of mixture.
Add chicken and lime leaves, then put the lid on and cook for 20-30min, adding more water as necessary.
In the meantime, put the dessicated coconut into a dry frying pan, and toast until deep golden brown. Remove from the pan and set aside to cool.
Put the tamarind block in a bowl and add 200ml water. Break up the tamarind and mix well in water. Pour tamarind water into the wok, taking care not to add the tamarind seeds too.
When the chicken is nearly cooked through, add the toasted coconut, Vietnamese coriander leaves, okras and tomato – simmer for 3 – 4 minutes until okras are cooked. Taste and season with salt and gula melaka (or light brown sugar).
Serve with steamed rice, salted egg and sambal for extra spice, if you like.
Asam Pedas Ayam
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
Spice Paste
5 Thai shallots, finely chopped
5 garlic cloves, finely chopped
20g ginger, finely chopped
20 dried red chillies, deseeded and soaked, finely chopped
2tsp black peppercorns
1tbsp belacan
Stew
1tbsp whole fenugreek seeds
2 lemongrass, bruised
600g bone-in chicken thighs and drumsticks
4 lime leaves
3tbsp desiccated coconut
70g whole tamarind block
3 - 4 sprigs Vietnamese coriander, leaves picked
6 okras
1 tomato, cut into quarters
Salt & gula melaka, to taste
To Serve
Whole salted egg, cut in half
Cooked jasmine rice
Belacan (optional)
Preparation
Put all the ingredients for the spice paste in a food processor or in a mortar, then blend or pound until smooth.
Heat 220ml of oil in a wok or large deep-sided pan. Add the fenugreek seeds and bruised lemongrass, and fry for 30sec. Add the spice paste and fry for about 5-10min until mixture darkens in colour, and oil starts to come out of mixture.
Add chicken and lime leaves, then put the lid on and cook for 20-30min, adding more water as necessary.
In the meantime, put the dessicated coconut into a dry frying pan, and toast until deep golden brown. Remove from the pan and set aside to cool.
Put the tamarind block in a bowl and add 200ml water. Break up the tamarind and mix well in water. Pour tamarind water into the wok, taking care not to add the tamarind seeds too.
When the chicken is nearly cooked through, add the toasted coconut, Vietnamese coriander leaves, okras and tomato – simmer for 3 – 4 minutes until okras are cooked. Taste and season with salt and gula melaka (or light brown sugar).
Serve with steamed rice, salted egg and sambal for extra spice, if you like.
Asam Pedas Ayam
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!