Ayam Masak Sambal (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring tender chicken pieces simmered in a rich and spicy sambal sauce, infused with aromatic spices and a hint of sweetness.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in, skin-on1 kg
- Dried chilies, soaked and deseeded15-20
- Shallots, peeled and roughly chopped150g
- Garlic cloves, peeled5 cloves
- Ginger, peeled and chopped2 cm
- Galangal, peeled and chopped1 cm
- Lemongrass, bruised2 stalks
- Belacan (shrimp paste), toasted1 tsp
- Tamarind paste, diluted in water2 tbsp
- Palm sugar1 tbsp
- Saltto taste
- Water100 ml
- Vegetable oil3 tbsp
- Cilantro, for garnisha few sprigs
Langkah
- 1
Blend dried chilies, shallots, garlic, ginger, galangal, and belacan with a little water to form a smooth paste.
- 2
Heat vegetable oil in a wok or large pan over medium heat. Add the blended sambal paste and bruised lemongrass. Stir-fry until fragrant and the oil separates, about 10-15 minutes.
- 3
Add the chicken pieces to the wok and stir to coat them evenly with the sambal paste. Cook for about 5 minutes until the chicken is lightly browned.
- 4
Pour in the diluted tamarind paste and add palm sugar. Stir well. Add salt to taste.
- 5
Add water, bring to a simmer, then cover and cook on low heat for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
- 6
Remove the bruised lemongrass stalks before serving. Garnish with fresh cilantro.
