Ayam Masak Kerisik with Spiced Coconut Broth
60% asli · Bruneian Fusion
A creative take on Ayam Masak Kerisik, where the chicken is simmered in a more liquid, spiced coconut broth infused with additional aromatics, creating a soupier, more complex dish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in800g
- Fresh grated coconut150g
- Shallots, sliced100g
- Garlic cloves, sliced4
- Lemongrass, bruised and sliced2 stalks
- Kaffir lime leaves3
- Dried chilies, rehydrated and blended5-7
- Turmeric powder1/2 tsp
- Coconut milk400ml
- Chicken broth or water300ml
- Saltto taste
- Sugar (optional)1 tsp
- Vegetable oil2 tbsp
- Fresh lemongrass slivers (for garnish)a few
- Kaffir lime leaves (for garnish)a few
Langkah
- 1
Toast grated coconut until golden brown. Pound or blend into a fine paste (kerisik). Set aside.
- 2
Heat vegetable oil in a pot. Sauté sliced shallots and garlic until softened. Add blended chilies, turmeric powder, sliced lemongrass, and kaffir lime leaves. Cook until fragrant.
- 3
Add the chicken pieces and sear them lightly in the aromatic mixture.
- 4
Pour in the coconut milk and chicken broth/water. Bring to a boil, then reduce heat to a simmer.
- 5
Cover and simmer for 30-35 minutes, or until the chicken is tender. Stir occasionally.
- 6
Stir in the prepared kerisik. Season with salt and optional sugar. Simmer for another 5-10 minutes to allow flavors to meld and the broth to thicken slightly.
- 7
Remove lemongrass and kaffir lime leaves before serving. Garnish with fresh lemongrass slivers and kaffir lime leaves.
