ladies and gennunmen, we have a keeper

January 20, 2015


once in awhile, out of the 20-odd tabs I have opened in the window behind this, comes a winner. This is one of them. Ladies and gentlemen, behold, the ayam likku (galangal chicken). It’s super simple and crazy yummy off the stove. Mince shallot, garlic, lemongrass, and galangal, fry them for about 20 minutes, add turmeric, coconut milk and chicken, stir, cover and let cook for 30-40 minutes. Voilà! Done! the only downside is its time requisite; mincing the stuff took awhile. I suppose you could blitz them if you have a blitzer; although, having said that, I’ve heard it say blitzing doesn’t give the same flavor as hand-chops. Your call.

Credit to ‘Babe in the City’ for the recipe – http://babeinthecitykl.blogspot.sg/2013/09/merdeka-open-house-2013-ayam-likku.html

This makes maybe 3 keepers. Definitely lo bak, ‘possibly burmese’ chicken, and now this. Considering pumpkin soup (easy stuff) and my handmade dumplings (only these take an insane amount of preparation and time) too. I should have a Wok of Fame kind of post for these gems.

Note: point of comparison between the two chicken dishes, since they both feature turmeric and garlic heavily. This dish is much richer, to the point it can be jerlat, probably due to the coconut. Also, it’s a dish for the day, whereas the other keeps well and possibly tastes better after sitting in the fridge for a day or two. I conclude that the ayam likku is for the time when your tummy wants something mega satisfying and Right Now Today Satisfied kind of thing. The other dish is still really flavourful but compared to this, more in the lightweight category plus it has heaps of gravy; not that the ayam likku falters in comparison; it’s a dry dish but the fried aromatics *really* pack a punch. Just a matter of preference I suppose, whether one wants bolder or homey-er going-ons. Go try!


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