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This dish is commonly known as lemak kuning. It is a very simple dish. It is cooked by simmering all the ingredients till cooked.Chile padi is added to the dish to make it spicy.

Ingredients:

Native Forest Organic Classic Coconut Milk, 13.5-Ounce Cans (Pack of 12)




TURMERIC POWDER FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings
Fresh Thai chile peppers - 16 oz


Dried Anchovy (Small Fish)


500 g chicken
1 cup coconut milk
100 g bamboo shoots
2 cm ginger
1 piece tumeric leave
1 tsp turmeric powder
1 lemon grass (serai)
2 onions
2-3 bird's eye chile
1 fresh chile
2 tbsp dried anchovy (ikan bilis)
1 cube anchovy stock

Method:
1. Wash and cut the chicken into bite-sized pieces. Boil bamboo shoots for a few minutes.
2. Pound ginger, onions, bird's eye chile and anchovy till fine, Add in turmeric powder.
3. Pound lemon grass slightly.
4. Boil coconut milk in a pot. Put in all the pounded ingredients.chicken, tumeric leaves, bamboo shoots and anchovy stock.
5. When chicken is cooked, lower the fire and simmer for about 15 minutes. Put in some sliced fresh chillies.
6. Serve in a bowl.

Note:You can use fresh milk to replace coconut milk.
Lemak can be taken with sambal belacan.
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