Ayam Masak Sambal Nenas (Pineapple Sambal Chicken)
80% asli · Malaysian
A delightful regional variation of Ayam Masak Sambal, incorporating the sweet and tangy flavor of pineapple into the spicy sambal sauce, creating a unique sweet-spicy profile.
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 deseeded10-15
- Shallots, peeled and roughly chopped100g
- Garlic cloves, peeled4 cloves
- Ginger, peeled and chopped1 cm
- Lemongrass, bruised1 stalk
- Belacan (shrimp paste), toasted1/2 tsp
- Tamarind paste, diluted in water1 tbsp
- Palm sugar1 tbsp
- Saltto taste
- Water100 ml
- Vegetable oil3 tbsp
- Fresh pineapple chunks1 cup
- Mint leaves, for garnisha few
Langkah
- 1
Blend dried chilies, shallots, garlic, ginger, 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 8-10 minutes.
- 3
Add the chicken pieces and stir-fry until lightly browned.
- 4
Pour in the diluted tamarind paste and add palm sugar. Stir well. Add salt to taste.
- 5
Add water and bring to a simmer. Add the pineapple chunks.
- 6
Cover and cook on low heat for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly, allowing the pineapple to soften.
- 7
Remove the bruised lemongrass stalks. Garnish with fresh mint leaves.
