This entry is especially dedicated to my sister who has been gone through many years of difficulties. She has for many years, volunteered to take care of our late mom, who was inundated with countless ailments. Now that our mom has passed away, she has to take care of her ailing husband who has just recently had his leg amputated. But above all those difficulties that life has thrown at her, she has remained the rock that, not only her husband and her son can count on, but in fact any one and every one who knows. And under all those dark circumstances, this sister has managed to camouflage her tears behind her smiling and hardworking exterior.
Just like this blog was initially developed to immortalize recipes created by my late mom, I have now decided that, aside from all the other recipes I have entered here, I shall also immortalize recipes created or adapted by this sister of mine who without doubt has taken after our mother's cooking skills. This dish, which she has kindly shared, which incidentally is a favourite of her husband's, shows a small portion of her great prowess in the field of cooking. And so this dish, Mak Yang's Ayam Golek (Mak Yang is what her nieces and nephews call her!) is now immortalized here in her brother's humble blog.
- 1 chicken (about 1 kg) cut into four sections
- 3 onions (I used six shallots)*
- 5 clove garlic*
- 1 thumb size ginger*
- 3 red chilies*
- 3 stalks lemongrass, bruised
- 1 tbs coriander seeds, ground
- 1 tbs cumin seeds, ground
- 1/2 tbs black pepper, ground
- 350g coconut cream
- 4 tbs vegetable oil
- 2 pieces Asam Gelugor
- 2 inches cinnamon
- 1 star anise
- 3 large potatoes, quartered and boiled
- Salt and sugar to taste
Blitz all the ingredients marked (*) in a blender. Heat the oil in a wok and fry the cinnamon stick and star anise. Put in the lemongrass followed by the blended ingredients and saute until aromatic. Add in the three grounded spices. Then put in the chicken pieces carefully, turning them over so that they get coated by the spices. Simmer for about a minute then pour in the coconut cream, add in the Asam Gelugor and season with salt and sugar (under-season at this point because the sauce will continue to reduce) Continue to simmer until chicken pieces are cooked.
Once chicken pieces are cooked, lift them out and place into a roasting tray. Place the boiled potatoes all around the chicken. Roast in a 180 C oven for 50 minutes, basting with the sauce after every fifteen minutes. The basting sauce should form a thick layer of crispy skin on the chicken. Serve hot!