Ayam Masak Kerisik Brunei (Classic)
Hidangan tradisional · Bruneian
A classic Bruneian dish featuring chicken braised in a rich, aromatic sauce made with toasted coconut (kerisik), chilies, and spices. The kerisik provides a unique nutty depth and texture.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (thighs and drumsticks)1 kg
- Fresh grated coconut200g
- Dried chilies10-15
- Shallots150g
- Garlic cloves5
- Ginger2 cm
- Galangal1 cm
- Turmeric powder1 tsp
- Lemongrass stalks2
- Belacan (shrimp paste)1 tsp
- Tamarind paste2 tbsp
- Coconut milk200ml
- Saltto taste
- Wateras needed
- Vegetable oil3 tbsp
- Cilantro leaves (for garnish)a few sprigs
Langkah
- 1
Toast the grated coconut in a dry pan over low heat until golden brown and fragrant. Stir constantly to prevent burning. Set aside.
- 2
Soak dried chilies in hot water for 15 minutes, then drain. Blend soaked chilies, shallots, garlic, ginger, galangal, belacan, and turmeric powder with a little water to form a smooth paste.
- 3
Bruise the lemongrass stalks and set aside.
- 4
Heat vegetable oil in a pot or wok. Add the spice paste and bruised lemongrass. Sauté over medium heat until the oil separates and the paste is fragrant (about 10-15 minutes).
- 5
Add the chicken pieces to the pot and stir to coat with the paste. Cook for 5 minutes until the chicken is lightly browned.
- 6
Add the tamarind paste, coconut milk, and about 100ml of water. Season with salt. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- 7
Stir in the toasted coconut (kerisik). Cook for another 5-10 minutes, stirring occasionally, until the sauce is rich and oily.
- 8
Remove lemongrass stalks before serving. Garnish with fresh cilantro leaves.
