Wednesday 13 July 2011

Ayam Masak Mek (Spicey Chicken)

"This next dish was named after a Thai maid we had back in the 80’s. Actually the dish was my mother-in law’s. It was taught to her by my sister- in-law. Somehow it was named after her because she was the one cooking it for us."


AYAM MASAK MEK ( SPICEY CHICKEN )


Ingredients
½  chicken ( cut into small pieces- bite- size)
1 small onions ( not shallots, halved and sliced)
5 pcs dry chillies ( cut an inch apart)
1 tsp ground turmeric
3 tblsp soya sauce ( the salty kind)
2 tblsp oil
Pounded spices
1 tblsp black pepper
2 tblsp coriander

Method
1. Heat the oil. Fry the pounded spices. When the spices turn fragrant, add in the chillies and chicken. Put in the turmeric and sliced onions. Cover.
2. After 5 mins, add in the soya sauce and again cover. Cook for another 15-20 mins in slow fire.Make sure the chicken is not too dry. If dry add in a little bit of water



1 comment:

  1. Can u list down the spices? Is it like jintan manis, jintan putih, halba, biji sawi... Those are the ones i can remember.... Tq ma.

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