When people ask me what type of food I miss most from Malaysia and my answer is always Malay food? I love the simple fried salted fish, the ulam ulam (salad), sambal belachan and all the spicy dishes. I can eat Western food for a few days and then I will crave for something hot and spicy. I need something to remind me of home. You can take me out of Malaysia but you can take Malaysia out of me.
That is why my fridge will always have a big jar of homemade sambal. I add it into my fried noodles, fried rice, stir fry vegetables, meat etc. This is one dish that I like to cook when craving strike. It is Sambal Chicken. It is nothing fancy or too complicated. It is cooked using my homemade sambal and it goes really well with rice.
2 pound chicken – removed skin and fats and cut into medium size pieces
10-15 cherry tomatoes - halves
Sugar, salt to taste
10 dried chili – soaked in hot water for 30 minutes
3 fresh red chilies
4 cloves garlic
1” fresh ginger
2 stalk lemongrass – remove the hard outer skin and cut small
1. Put all the sambal paste ingredients in a food processor and blend into paste.
2. Heat up 4 tbsp oil, fry the sambal paste over medium heat until fragrant and oil began to surface.
3. Add in the chicken, stir until chicken is well coated with the paste and turn color.
4. Cover and turn down the heat and let the chicken simmer. At this stage if the chicken gets too dry you can add a bit of water to it. (I didn’t add any water to it as the chicken discharge quite a bit of liquid)
5. When the chicken is halfway done add in add sugar and salt to taste. Add in the tomatoes. Continue to cook until the gravy thickens and chicken is done.
6. Dish out and serve with warm rice.
Note: If you like it less spicy just reduce the amount of chilies.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.