Monday, December 31, 2012

Sambal Ayam Serai (Chicken In Lemongrass Sauce)

I love my serai, aka, lemongrass. In fact, I must proudly profess that serai one of my favourite local herbs. I think I told you before? Unless and until, I want to spend on imported ingredients which by far is only seldom or every now and then (Baked Lemon Chicken). Otherwise, its all about our easily grown, even in our small plot of land or in pots local herbs. The easiest, shall I say is lemongrass?  Most probably. So, for this sambal dish, yep, me and my sambal, do I have to say, its serai again (Sambal Udang Petai, Curry Chicken Noodles, Laksam Kelantan & Easy Chicken Kebab). Crushed or smashed serai cooked alongside a chilli based gravy and in which you will find juicy and succulent chicken pieces (Ayam Goreng Berempah, Rendang Ayam & Asam Pedas Ikan). Mouthwatering and such a pride to our eyes right? You tell me.

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)
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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