Friday is a day of much anticipation when the two of us discuss what to prepare and will usually be busy with spring-cleaning the house. Since March this year, every other weekend have got us drawing up special menus.
These are the times when my son and daughter-in-law come back for the weekend and we have quickly learned that our son prefers that we prepare dishes that does not resemble dishes of Johor because for the past two weeks prior to coming home, he would have had heavy doses of Johor dishes!
So, today we decided to cook one of my late mom's famous dishes, one which she usually prepared for Aidil Fitri celebrations. However, the dish has become such a favourite that we even have it on ordiary days.
- 6 chicken legs, separated into thighs and drumsticks, cleaned
- 1 inch fresh turmeric, sliced*
- 5 shallots, sliced*
- 5 garlic cloves, sliced*
- 1 inch fresh ginger, sliced*
- 3 lemon grass, sliced*
- 15 dried chilies, soaked*
- 3 pieces Asam gelugor
- 400 ml coconut cream
- 500 ml water
- 1/4 cup vegetable oil
- Salt to taste
In a blender, whiz all the ingredients marked (*) until fine and smooth. Heat the oil in a wok and fry the blended ingredients until aromatic and the oil has risen to the surface of the spices. Next add in the chicken pieces and cook for about three minutes. Then, add in the coconut cream and water, and bring to the boil. Once boiling, add the Asam gelugor, reduce the heat and simmer until the gravy has reduced by half. Season with salt. Let simmer for another minute and the dish is ready to be served.