Monday, December 31, 2012

Sambal Ayam Serai (Chicken In Lemongrass Sauce)


Another dawn, another year and another celebration to usher another new year, life goes on as usual tonight for me. Enough of partying and enough of drinking, I am happy at home with a glass of wine and facing the tv or the tv facing me. Whichever, hopefully the new year is less stressful and less problematic, certainly I have been saving for travelling. Travelling alone by itself have been one hack of an experience for broadening my mind mapping horizon, I'm certainly keeping my fingers crossed to more travelling for the year soon to come. So, I guess hope is the hope for positively looking forward to another great year, today I have specifically selected this traditional (Thai Chicken Green Curry) Malaysian chicken dish for all of you beautiful people (Ayam Goreng BerempahAyam/Chicken Rendang). Traditional and authentic indeed, I simply love adore our Malaysian dishes, especially Malay dishes (Ikan Assam Pedas, Laksam & Asam Laksa), this Sambal Ayam Serai obviously is loudly screaming with spiciness and tickling our taste buds lemongrass scent (Curried Lemongrass Fish, Lemongrass Chilli Potatoes, Prawn Cabbage Lemongrass Coconut Gravy & Lemongrass Prawn Mee). Ohlalala! Not to be missed though. not be missed too by pairing with Nasi Lemak or Lemongrass Turmeric Rice

HAPPY NEW YEAR all you great peeps. May the year be filled with peace, love and health. 

Ingredients
1/2 chicken (about 400g) - cut into medium size pieces
2 sticks lemongrass/serai - crushed
3-4 kaffir lime leaves - tear into pieces
Juice of half lime
1 1/2 tsp turmeric powder
Oil as needed
Sugar and salt for taste

For the sambal paste (ground/blend/pulse) 
1 inch galangal/lengkuas
1 medium size tomato
5 garlic
5 shallots
10 dried red chilies (or as per taste)
3 red chilies (or as per taste)
Method
Marinate chicken with turmeric powder and a little salt.
Heat wok with enough oil and deep fry chicken. 
Remove and keep aside.
Leave 3-4 tbsp of oil in the same wok.
Add sambal paste and crushed lemongrass. 
Simmer and fry till aromatic and oil splits.
Put in chicken, lime leaves, lime juice, sugar and salt. 
Stir to combine chicken in the sambal. 
Remove from heat.
(Note: for more gravy, you can add water before adding chicken)
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9 comments:

  1. hi nava, HAPPY NEW YEAR TO YOU AND FAMILY. HAVE A WONDERFUL 2013..
    sure it is homne sweet home,your chicken sambal especially with serai added flavor looks so delicious- what a lovely treat for new year. take care and all the best

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  2. This recipe look's yummy ms.nava i'm gonna try this for real...



    Anyway happy new year 2013 to you and family may this prosperous year bring us all happiness... :-)

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  3. Hi nava .. I wish you and your family a very happy new year...
    I agree that Malaysia is still the best...

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  4. i love lemon grass...or anything with lemon grass. This sounds like a delish eat more rice dish!

    Blessed 2013 to you and your loved ones!

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  5. This looks fantastic! I love these sort of dishes, just like Ayam Masak Merah! Malay food is also one of my favourites, always competing with Italian food!

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  6. Wow, i can feel the aroma just looking at the picture... great combination :)

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  7. Oh love the colour n yumminess assured....

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