Wendy from Table for 2…or more organized an event called Malaysian Food Fest . It is an online event to introduce the specialty food from each state in Malaysia. For each state, the event will run for a month and the whole event will conclude by the end of August 2013. Bloggers or non bloggers, Malaysians or non Malaysians are encouraged to take part in this event; all you have to do is cook and submit your entry/ entries to the respective hosts for the month. This is such a great event especially for us living oversea as we can refer to all the recipes features when we are missing food from our home country. I will be hosting the State of Kelantan in the month of April 2013 and I need all your support. To kick off event the very first state feature will be Malacca, hosted by Cindy from Yummylittlecooks . You can find out more details of the event and the schedule ahead here .
Of all the states I think I’ve visited Malacca the most as it is one of the nearest state to Kuala Lumpur. I am able to make a day trip there mostly for shopping and their food especially for their cendol , chicken rice balls and also the Nyonya Food. Since Wendy of Table for 2 told me about Event I’ve been cracking my head on what to cook for Malacca/Melaka. I don’t want to cook the usual Chicken Rice Balls, Ayam Pogteh , Sambal Petai or Kapitan Chicken as I already feature them in my blog previously. So I consult my good friend Shereen who is a pure Nyonya from Melaka about the dishes that her mom’s used to cook for her. She told me many of her mom’s favorite dishes, but I don’t think I am able to cook most of it because of the lack of ingredients that I can get here in the US. So we settle for some of the easiest ones. So thank you Shereen for sharing your mom precious recipes with us here. Do stay tune for other authentic Nyonya dishes coming up soon.
For this dish it is good that you prepare a big batch of the paste and freeze them up as you can use them to prepare this dish anytime you like. Like all Nyonya recipes, there is no hard and fast rules as what or how much of the ingredients you put in a dish and everything is just 'agak-agak' ( eye-balling ) and yet, the dish will always come out right. So, with this dish, the same rule applies. If you prefer more gravy to go with your rice, just use a little bit more paste and less if you rather have the chicken as the star. Same goes with the consistency of the gravy, more water if you prefer it thinner and less water if you prefer it thicker.
1 Chicken, cleaned and cut into small pieces
400 gram Candle nut paste (refer to the ingredients below)
1 Lemongrass, lightly smashed
2 pcs Kaffir lime leaves
1/2 - 1 cup water
Salt to taste
1. Heat about 3 tablespoons of oil (you need quite a bit of oil to fry the paste properly) and put in the paste and fry until fragrant and the paste turns a deep yellow / orange color. Use low to medium heat and be careful not to burn the paste.
2. Add in the chicken pieces, kaffir lime leaves and lemongrass. Coat the chicken with the paste and keep stirring until the chicken turns opaque. Add in salt and some water and stir every now and then.
3. Cook until the chicken is done and gravy thickens slightly. If the chicken is not cooked but the gravy is starting to dry up, you can add more water.
4. Dish up and serve.
Ingredients for the paste:
200 Gram Fresh chilies
10 Candle nut/buah keras
250 gm Shallots
8 gm Fresh turmeric/Kunyit hidup
12 gm Shrimp paste/belacan
1. Deseed the fresh chilies if you do not like the paste to be too spicy. Cut the chilies, shallots and turmeric into small pieces for easy blending.
2. Put all the ingredients into a blender and add a little bit of oil and water. Blend into a fine paste and set it aside.
3. Used the amount you like and freeze the rest.
I am submitting this post to Malaysian Food Fest ( Malacca Month ) hosted by Cindy of yummylittlecooks.