I actually cooked this dish back in April but didn’t publish it until now. Well, I am actually waiting to publish it this month in conjunction with Malaysian Food Fest Month for the state of Sarawak hosted by Sharon of Feats of Feasts . My friend Shereen gave me some Masak Hitam paste all the way from Sarawak. This dish is very famous is Sarawak. It can be cook with beef or chicken. I used chicken since I have it in my freezer. I know this dish might not look too appetizing but let me tell you it is delicious. The chicken turns out really flavorful with great aroma of spices like lemongrass, galangal, cinnamon and etc in it. If you can’t find the Masak Hitam paste and like to cook this dish from scratch you can refer to the recipe here or just Google it and you will find many recipes out there in the web world.
1 small chicken (2.5 pounds)
2 red chilies – removed seeds and slice thinly
1 medium size onions – cut into small cubes
3 cloves garlic - chopped
1 packet/tub masak hitam paste
Salt, sugar to taste
1. Remove all the fats, skin and clean the chicken. Cut it into bite size pieces. Pat the chicken dry.
2. Heat up 3 tbsp of oil in a wok or sauté pan; add in the garlic, onion and sauté until fragrant. Add in the masak hitam paste and stir-fry until fragrant.
3. Add in the chicken, continue to stir and toss the chicken until the chicken pieces well coated with the paste. At this stage the chicken will release some juice. You can add about a cup of water to it (amount depend on how much gravy you like) Cover and simmer until the chicken is completely cook and sauce thickens.
4. Check seasoning as you might need to add a bit of salt and sugar to the dish. Add in the chilies, give it a few toss. Dish out and serve with warm rice.
I am submitting this dish to Malaysian Food Fest, Sarawak Month hosted by Sharon of Feats of Feasts .