Ayam Paprik

Got this recipe from My Resipi, according to the website this dish is originated from Kelantan - northern part of west Malaysia. The recipe calls for 2 stalks of lemongrass but I had only one on hand, it still tasted great. I can imagine the taste with more lemongrass, would try this dish again. If you like spicy and hot dishes you got to try this dish. Oh yes, it tastes like spicy Bondi Burger from Oporto.

Ingredients A:
500gm Chicken (chopped)
4 Lemon Leaves
1 slice Dried Tamarind
1/2 Onion (Sliced)
1 tbsp Cooking Oil
Pinch of Salt
Pinch of Sugar
1 cup Water
Oil for deep fry

Ingredients B:
1 inch Turmeric
2 stalks of Lemon Grass
10 Bird Eye Chili
3-4 cloves Garlic
1 inch Galanga
A bit of Belacan (shrimp paste)

  1. Clean and chop the chicken into serving sizes. Marinate with a bit of salt for 10-15 minutes.
  2. Deep fry chicken pieces till slight brown, 1/2 cooked.
  3. Meanwhile, blend together all ingredients B.
  4. In a separate pan or wok, heat 1 tbsp cooking oil and saute blended ingredients until the fragrance is released.
  5. Add in sugar, dried tamarind, lemon leave and fried chicken. Stir to coat and cook for 2-3 minutes.
  6. Add in water and salt to taste. Cover and continue to cook for 5-10 minutes or until the sauce has reduced.
  7. Lastly, add in sliced onion and stir until it is soft.
  8. Serve with steamed rice.

Malay word of the day: Ayam = Chicken

Comments :

Anonymous said...

...yap the spice... weeeeeeeeee i tried it before.. but sorry no picture taken...cuz just thinking of MAKANING ony!!

LinkWithin Related Stories Widget for Blogs

Please Ask First

© 2005 - 2016 by Lydia Teh My Kitchen All Rights Reserved Do NOT republish any or part of contents and photographs without prior written consent from My Kitchen. E-mail: lydia_teh[at]yahoo[dot]com

Free subscription to MK, enter your email address:

Delivered by FeedBurner