Ayam Asam Pedas (Tangy Malaysian Chicken Stew)

8 chicken drumsticks (or a mixture of drumsticks and thighs)
200ml vegetable oil
2 stalks lemongrass, lightly bruised
1 tablespoon fenugreek seeds
4 kaffir lime leaves, torn
750ml water (plus extra if needed)

8 okra (ladyfingers), trimmed and cut diagonally
2 tomatoes, cut into wedges
Small handful Vietnamese coriander (laksa leaves), optional

The Spice Paste (Rempah)

8 dried red chillies, soaked in hot water
4 shallots, finely chopped
20g fresh ginger, finely chopped
4 garlic cloves, finely chopped
1 teaspoon white peppercorns
1 teaspoon shrimp paste (belacan)

The Seasoning

75g tamarind pulp (or tamarind paste)
75ml water (to extract the tamarind)
2 tablespoons toasted desiccated coconut (kerisik)
1 tablespoon gula Melaka (or soft light brown sugar)

To Serve (Optional)

Steamed jasmine rice
Salted eggs
Fresh coriander

PREPARATION

1. Pound the soaked dried chillies, white peppercorns and shrimp paste in a pestle and mortar. Add the shallots, ginger and garlic, continuing to pound until a smooth spice paste forms. Soak the tamarind pulp in 75ml of water, massage it with your fingers and strain to make tamarind water. Toast the desiccated coconut in a dry frying pan until golden brown, then set aside. Prepare the okra, tomatoes and Vietnamese coriander.

COOKING

1. Heat the vegetable oil in a wok or large saucepan over a medium heat.
2. Add the bruised lemongrass and fenugreek seeds.
3. Stir in the spice paste and fry for 5–10 minutes, until it darkens and the oil begins to separate.
4. Add the kaffir lime leaves.
5. Stir in the chicken, coating every piece thoroughly in the spice paste.
6. Pour in enough water to almost cover the chicken.
7. Bring to a gentle simmer and cook for 20–30 minutes, until the chicken is tender.
8. Add the okra, tomatoes and Vietnamese coriander.
9. Stir in the gula Melaka, toasted coconut and the tamarind water.
10. Add a little more water if needed—the stew should be slightly thinner than a typical curry. Simmer for 3–4 minutes, just until the vegetables are tender but still retain some texture.
11. Serve hot with steamed jasmine rice, optionally accompanied by salted eggs and garnished with fresh coriander.

School of Wok Tips

• Fry the spice paste patiently until the oil separates—this develops a much deeper flavour.
• Toast the desiccated coconut carefully, stirring constantly to prevent it from burning.
• Don't overcook the okra; it should retain a slight bite and fresh colour.
• The finished stew should be lighter and more brothy than a traditional curry.

FAQs

Is Asam Pedas a curry?
Not quite. While it shares some techniques with curries, Asam Pedas is lighter and more broth-like, with tamarind providing its signature tangy flavour rather than coconut milk being the dominant ingredient.

Can I make it with fish instead of chicken?
Yes. Fish is the traditional protein in many regional versions of Asam Pedas and cooks much more quickly than chicken.

What is kerisik?
Kerisik is toasted desiccated coconut that adds a rich, nutty aroma and subtle thickness to the stew, balancing the sourness of the tamarind.