Ayam Masak Cili Kering with Petai (Regional Twist)
80% asli · Malaysian (Nusantara)
A flavorful variation of Ayam Masak Cili Kering that incorporates the unique, pungent aroma and taste of petai (stink beans), a popular ingredient in Southeast Asian cuisine.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, boneless and skinless500g
- Dried chilies40g
- Shallots100g
- Garlic cloves4 cloves
- Petai (stink beans), shelled1 cup
- Belacan (shrimp paste)1 tsp
- Tamarind paste1.5 tbsp
- Soy sauce1 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Water80ml
- Fresh red chilies, slicedfor garnish
- Cilantrofor garnish
Langkah
- 1
Soak dried chilies in hot water until softened. Drain and blend into a paste with belacan and a little water.
- 2
Peel and slice shallots and garlic.
- 3
Cut chicken into bite-sized pieces. Season with salt and black pepper.
- 4
Heat vegetable oil in a wok or large pan over medium-high heat. Add shallots and garlic, stir-fry until fragrant.
- 5
Add the blended chili-belacan paste and cook for 5-7 minutes, stirring constantly, until the oil separates.
- 6
Add the chicken pieces and stir-fry until browned.
- 7
Add the petai pods and stir-fry for 2 minutes.
- 8
Stir in tamarind paste, soy sauce, sugar, salt, and water. Bring to a simmer and cook for another 5 minutes until the sauce thickens and petai is tender-crisp.
- 9
Adjust seasoning. Garnish with sliced fresh chilies and cilantro.
