Well, I had to do cook it again. This is the proper Masak Lemak Cili Padi (MLCP), a second attempt after the first one here. It was definitely an improvement because I used fresh ingredients.
The highlight of this curry has to be the cili padi. It calls for 20 cili padi for half a chicken. That's a lot of cili padi if you ask me. This time, I went for the suicidal version. I added an extra 10 cili padi, just to finish up whatever fresh supply of cili padi I had. No waste. Just the risk of a big "kaboom" in the toilet the next day muahahaha!!!
This time, all went well. In fact I used fresh santan (thin santan) and water to simmer the chicken and added my favorite brand of santan at the end of the cooking process. I also added potatoes this time.
The MLCP was superb! The combination of ginger, fresh turmeric, turmeric leaf and lemongrass was so fragrant. Add coconut milk to the equation and you have an aromatic and creamy curry which is very appetizing.
This is good stuff I tell you. And of course if you are one of those people who enjoy burning your tongue with cili padi until smoke comes out your ears, this is one fiery curry for you.
Just for the record, this MLCP was cooked some weeks ago, way before I was advised or rather, forced, to abstain from hot fiery food. I had to put this disclaimer in case my mum freaks out and thinks that I am indulging in forbidden food.
I have a medical condition, of which I cannot speak of, simply because it is unspeakable muahahahaha!!! I do hope that my hiatus from chilies is a temporary one. Life without chilies is like breathing with no air. Sounds corny but true :(
Ayam Masak Lemak Cili Padi
Recipe source : Adapted from Senangnya Memasak Ayam (page 15)
Ingredients :
- 5 chicken legs, thighs and drumsticks separated
- 2 Russet potatoes, halved and quartered
- 1 turmeric leaf (torn and knotted)
- 20 cili padi
- Thumb sized turmeric
- Thumb sized ginger
- 2 stalks of lemongrass, lightly smashed
- 200ml thin santan
- enough water to cover the chicken
- 1 packet thick santan (I used Harmuni brand because it is thick)
Method :
1. Pound the cili padi, turmeric and ginger until fine.
2. Put chicken, potatoes, pounded ingredients, lemongrass, turmeric leaf, thin santan and enough water to cover the ingredients.
3. Bring to a boil and then lower heat to simmer until chicken is cooked and potatoes are tender.
4. Add thick santan and bring to a boil while stirring the gravy.
5. Season with salt to taste.
This time, all went well. In fact I used fresh santan (thin santan) and water to simmer the chicken and added my favorite brand of santan at the end of the cooking process. I also added potatoes this time.
The MLCP was superb! The combination of ginger, fresh turmeric, turmeric leaf and lemongrass was so fragrant. Add coconut milk to the equation and you have an aromatic and creamy curry which is very appetizing.
This is good stuff I tell you. And of course if you are one of those people who enjoy burning your tongue with cili padi until smoke comes out your ears, this is one fiery curry for you.
Just for the record, this MLCP was cooked some weeks ago, way before I was advised or rather, forced, to abstain from hot fiery food. I had to put this disclaimer in case my mum freaks out and thinks that I am indulging in forbidden food.
I have a medical condition, of which I cannot speak of, simply because it is unspeakable muahahahaha!!! I do hope that my hiatus from chilies is a temporary one. Life without chilies is like breathing with no air. Sounds corny but true :(
Ayam Masak Lemak Cili Padi
Recipe source : Adapted from Senangnya Memasak Ayam (page 15)
Ingredients :
- 5 chicken legs, thighs and drumsticks separated
- 2 Russet potatoes, halved and quartered
- 1 turmeric leaf (torn and knotted)
- 20 cili padi
- Thumb sized turmeric
- Thumb sized ginger
- 2 stalks of lemongrass, lightly smashed
- 200ml thin santan
- enough water to cover the chicken
- 1 packet thick santan (I used Harmuni brand because it is thick)
Method :
1. Pound the cili padi, turmeric and ginger until fine.
2. Put chicken, potatoes, pounded ingredients, lemongrass, turmeric leaf, thin santan and enough water to cover the ingredients.
3. Bring to a boil and then lower heat to simmer until chicken is cooked and potatoes are tender.
4. Add thick santan and bring to a boil while stirring the gravy.
5. Season with salt to taste.
This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious.
I like this, but never cook myself before, usually eat from outside...
ReplyDeleteThis is very easy to cook!
DeleteHaha, I like your word proper.. Proper pulak.. Eh, previous one also proper la, colour+picture looks similar, I bet taste boobalicious also.. I usually see this in Malay chap farn stalls and also my office cafe.. Mum and mil never cook this before, kalau ada pon, I think they use packet one, then just add whatever "liew" inside.. Like you said previously, your ingredients look simple, just need to gather all of them, blend only.. I want mine with LOADED potatoes!
ReplyDeleteLouiz, this one no need packet ingredients because it is very simple. Can use blender to grind the ingredients. Sedap to the max!
Deletei would want to put some daun kadok in it... ok ka?
ReplyDeleteAiyo, I don't like the smell lah... Can put if you like :D
DeleteYour ingredients wrong lah, should be: 20 + 10 cili padi hahaha...
ReplyDeleteI do enjoy spicy food, but I value my tongue too much to try this. I notice you all from the east coast are all crazy when it comes to cili... @.@
hah..hah..I must not mislead other people to put 30 cili padi :D By the way, this is a Negeri Sembilan dish. They eat lots of cili padi.
DeleteI agree....not having chillies in our lives will be quite dull. I tend to eat more rice if there's some spicy dish involved (not sure if that's good or bad, hehe) but I wouldn't want to have "blow the roof off the top of my mouth" kind of hot though. Wah, you can take so spicy, if you go to Crab Factory, then you should go for the "Death Valley" level of spiciness....but don't blame me wor if you really end up in death valley....wakakaka! :D
ReplyDeletehah..hah..hah... Death Valley sounds exciting :D
DeleteOh I'm drooling!
ReplyDeleteGo cook this, Lina. Senang aje!
DeleteAlamak!!! That is what I would love to the max...our own Malaysian stuff! No western, no Japanese, No Korean, no Italian, none of those that the classy, sangat bergaya people would go for and flaunt for all to see...all those can step aside, take a back seat. This is the one that I want! Yum yum yum!!!!
ReplyDeleteYup, can't beat local food!
DeleteHi Phong Hong, don't judge a book by its cover. I believe this curry is fiery hot with the extra chilli padi. My hubby will like this if he 'sweats' out while eating it. I know he loves curries cos' he bought me a book '500 curries of the world' from the ship library recently.
ReplyDeleteKimmy, I do remember you mentioned that your hubby loves his curry hot! So I guess we will be seeing some of the 500 curries in your blog soon hee..hee...
DeleteI like the earlier version and I also like this proper version. Just looking at the picture makes me drool. All I need is a plate of piping hot white rice to go with this!
ReplyDeleteNancy, hope you can take the heat of the cili padi :D
DeleteHi Phong Hong,
ReplyDeleteI love fiery curry but my family can't, so whenever I cook curry chicken, I need to scale down the chilli paste to accommodate them.
Wish I could taste some of this fiery curry .... I'm drooling !
Karen, you could cook this with less cili padi and it will still be as good.
Delete
ReplyDeleteThe food looks yummilicious, very tempting. makes me real hungry!
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DeleteLooks delicious! I like to eat the potatoes more than the chicken itself but your additional 10 chilies rendered this dish too hot for me to handle. I think I know what medical condition you are talking about - the one that cause one to not be able to sit down comfortable. Hope you feel better soon so that you can continue to eat the hot chilies that you like
ReplyDeleteI'm much better now, Mun. Thanks! I do miss my chillies sobs....
Deleteagain again you are trying to deceive us with this "mild looking" curry but you have, what??!!!, 30 cili padi in that?? you surely were hoping to see a pair of "sausages" stuck on your lips huh?? hahahaha.. now i wonder, you have expected to kaboom your toilet the next day, so did you?? probably it would be interesting if you have actually included that "kaboom" experience in the toilet, muahahahaha!! ooopsss, sorry ah, you know i always love topics of this kind right?? :D
ReplyDeleteyou had eggs in your first try (if Uncle have not mistaken) and now you are having potatoes in your AMLCP, i wonder if you will be having a third one that you put in both eggs and potatoes?? or that would not be in the near future since i guess you need to let your lips and also bowels to take a breather huh?? and oh, your mom would not allow you to eat spicy food too due to your medical condition.. i hope that will not have any bad effect on your health.. :)
hah,,hah..hah...Surprisingly I survived the 30 cili padi. I'm recovering and looking forwards to eating chillies again, but must eat less. Hmm..next time I cook this, I'll do eggs and potatoes one shot!
DeleteAnything with lemongrass, I like!! But I am not a super spicy woman.. little bit will do... cannot handle too spicy, burning tongue and ears.. hahaha...
ReplyDeleteClaire, you can put less chillies if you plan to cook :)
DeleteMe too...anything to do with lemongrass... I will go for it! yummy looking dish!
ReplyDeleteBut can you take the heat, Chris? hee..hee...
DeleteDoes it taste different from the traditional Chicken Curry meal? They look exactly the same except that it has more herbs on it ^_^
ReplyDeleteit looks really great
It's quite different and has a lovely aroma and refreshing taste. And very hot!
DeleteHello !
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DeletePhong Hong.....
ReplyDeleteThis is my favourite dish!!! 20 cili padi sound like omigosh.... so hot ... but actually it is not. Yum!!
Mel, I agree with you that it does not taste that hot. I think the santan mellows the spiciness.
DeletePH. I need a bowl of rice now!
ReplyDeleteJess, two bowls also can hah..hah...
DeleteYour curry looks perfect and nice. I just need a big bowl of steamed rice to feast on.
ReplyDeleteI am drooling as I type this at it is my lunch hour now. Sobs!
TM, with this curry you can eat two big bowls of rice!
DeleteHi Phong Hong,
ReplyDeleteWow, that is one super delish yummilicious dish! I cannot imagine life without chili!!! I have my chili fix almost daily, even if it is only sliced chlili padi and see yau! I love masak lemak dishes! Makan with sambal belacan also best! Thanks for linking with CYB!
Hi Joyce! High 5! Chilies make our meals a lot more appetizing. I'm hoping to eat chilies again hah..hah,,,
Delete