Tuesday, August 14, 2007

Ayam Tempra ~ Tarty Spicy Chicken

A delicious nonya chicken dish that is spiced with chillies, sweetened with palm sugar and made slightly tarty with lime juice.

I prefer to cook dishes like these a few hours before the meal to let the meat absorb in more of the flavour.

ayam tempra
1.4 kg chicken pieces, cut to bite size

1 tsp belacan (shrimp paste)
1½ Tbsp palm sugar
3 Tbsp kicap manis
1 Tbsp water

1 onion, sliced thick
2 red chillies, sliced
4 clove garlic, mashed
1-2 stalk lemongrass, sliced thick
3 tahitian/kaffir lime leaf (optional)
3 Tbsp lime juice
½ tsp salt to taste
1 Tbsp oil

1. Mash belacan with palm sugar, water and kicap manis until smooth.

2. Mix with the chicken pieces and marinate for at least 1 hour.

3. Heat oil and fry onions, chillies, garlic and lemongrass for 2 minutes.

4. Add chicken (do not add the marinating liquid yet) and fry until brown. Then add in the marinating liquid and lime leaves .

5. Lower heat and cook until chicken is tender. If the chicken is too dry, add a bit of water (I did not need to add any).

6. Add lime juice and salt to taste. Serve hot.

Spicy Sour Chicken
Note :
1. I added an additional ½ Tbsp of lemon juice and 1 tsp tamarind juice to give it that extra 'tang'. I suspect my variety of lime were not tart enough.

2. Our chicken here ooze a lot of liquid during the cooking process hence I seldom have to add water. It will look dry at start but after 5-10 minutes of cooking on low heat with the lid on, the chicken will literally be swimming in stock.

Recipe : Shiok Exciting Tropical Asian Flavors by Terry and Christopher Tan (adapted)


Anonymous said...

Looks delicious. It sound like Indonesian dish. Will try this weekend. Thank you.
Diana CML, Malaysia

Sinner said...

Hi Diana, welcome to my blog. Hope you like the dish too :)

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