Ayam Lemak Chilli Padi - like how 'nenek' makes it

BEWARE: this is gonna be a FIERY one🔥

nothing else screams ‘I-grew-up-in-a-typical-Malay-household’ as much as Ayam Lemak Chilli Padi. this dish, in all its glorious versions and recipes, is a HOT favourite (pun intended) that is SO synonymous to the identity of Malay families in this part of the world, so much that it becomes a common offering in local Nasi ‘Padang’ stalls and is now enjoyed by people of different backgrounds.

with the dish originating from the royal state of Negeri Sembilan in Malaysia, it is relatively simple to prepare. the secret of making a great Ayam Lemak Chilli Padi lies in the balancing of the elements; piquancy from the bird’s eye chilli, a tinge of sourness from dried garcinia, an herbaceous tinge from the turmeric leaf, and the rich ‘lemak’-ness from the coconut milk.

@nomies.cowill ‘knock it down’ as many times as I need just so I can have more croissants 🫡🥐 #croissants #singaporefood #fypsg #bakery #sgbakery

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Ayam Lemak Chilli Padi
(serves 3-4)

1 medium-sized whole chicken, cut into large pieces

blended rempah:
8-10 shallots, peeled
5 cloves garlic, peeled
40 g turmeric root, peeled
3 red chilli padi
3 green chilli padi

1/2 cup oil
2 sticks lemongrass, bruised
3 pieces asam keping (dried garcinia)
3 red chilli padi + 3 green chilli padi, whole
600 ml coconut milk
500 ml water
1 chicken stock cube (optional)
1 turmeric leaf, thinly sliced
2 tsp sugar
Salt, to taste

directions:

• in a pot on medium heat, sear the chicken pieces on both sides, without oil to give it a light and even browning, remove from pot and set aside.

• blend all the rempah ingredients together into a fine paste.

• using the same pot, heat the oil until gets very hot. carefully pour in the rempah and bruised lemongrass and sauté until the oil starts to split and the spices start to get fragrant.

• add in the chicken pieces with water and half of the coconut milk. stir in the asam keping, chicken stock cube and whole chillies. bring down to a simmer, and cook for 20 minutes, covered.

• once the chicken is cooked through and tender, pour the remaining the coconut milk and fold in the sliced turmeric leaves. season with salt and sugar and simmer for another 5 minutes. the gravy should be thick and not overly watery.

• serve the Ayam Lemak Chilli Api with steamed rice and enjoy!