Wednesday, February 9, 2011

Ayam Berempah Harum, Fragrant Spiced Chicken - "Malaysian Monday 27"

I have been an avid reader since I was very little; tearing off recipes from magazines and newspapers and "demanding" that they be prepared must have started around the same time. This is an example of such tested recipes that became our family favourites. I can almost cook this dish with a blindfold on although I have no recollections of the name (I have given it an appropriate name I think) and origin of the dish. Tummy gave this a two thumbs up and took the leftovers to work the next day. If you are tired of the usual nasi lemak side dishes, this will make a wonderful alternative. 
The parcels meant to be sent out to Bo and Lyndsey have just resurfaced and I will be sending them out at the end of the week. Sorry guys!
P.S I have found a local cafe with wifi and I have to say blogging with a glass of wine in the sun is not a bad idea at all.

serves 4 as part of a Malaysian meal
you'll need;
10 chicken thighs
3 salam leaves or kaffir lime leaves
3 tbs of cooking oil
3/4 cup of stock
3 tbs of sugar
salt to taste

for the spice paste;
10 red chillies, chopped
15 dried chillies, seeds removed and boiled for 15 minutes
5 cm knob of ginger, peeled and chopped
5 cm knob of galangal, peeled and chopped
3 cm knob of turmeric, peeled and sliced
1 red onion, chopped
5 shallots, chopped
6 garlic cloves, chopped
2 lemon grass (white part only), chopped
a small piece of shrimp paste, toasted and crushed

Roughly chop all the spice paste ingredients.

Blend everything in a food processor until you get a fairly fine paste.

Brown chicken pieces in batches till golden, set aside.

Fry spice paste with cooking oil until oil separates (around 10 to 15 minutes). Add chicken and mix well, cook on medium heat for 5 minutes before adding the stock, salam leaves and seasonings.

Simmer uncovered for 30 to 40 minutes til the sauce gets quick thick and sticky. Check for seasonings. 

Serves with plenty of plain rice and a vegetable dish. This is a perfect side dish for nasi lemak.

I will be hosting the March event so please send all your entries to For more informations about MMM please click Here.


  1. Begitu harum sampai saya boleh bau di sini!! nOm!

  2. r u in melb...mayb I can come over and share this with u....looks so yum.

  3. I like this type of dish especially to eat it with rice. It look quite like rendang minus the kerisik :)

  4. This looks fabulous and I bet the aroma is amazing too!

  5. I don't know half the ingredients and I want it - just from the post title and the photos and your description. I also want to sit out in the sun with a glass of wine...

  6. Oh I want some too! It can be expensive with all the fresh spices though.

  7. Where do you get salam leaves from here?

  8. The colours in this dish are just beautiful :)

  9. Wine and wi-fi, great solution :) Fab chicken too.

  10. They look fantastically mouth watering!

  11. That's a nice combination of spices!

  12. Am having trouble getting daun Salam in Adelaide ...any suggestions?? Does anyone sel it on the Internet?

  13. Am having trouble getting daun Salam in Adelaide ...any suggestions?? Does anyone sel it on the Internet?

    1. I am not aware of where you might be able to find daun salam in Adelaide, are there any Indonesian shops over there? Otherwise you may use kaffir lime leaf.


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