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Thursday, February 24, 2011

Gulai Ayam

                  My interpretation of Gulai Ayam is spicy and saucy chicken "curry" and this is something that is a staple at our dinner table and homemade and not something I learnt.

                                              Gulai Ayam

              "A"

                 3                    whole Chicken legs, chopped
                 2 Tabsp          Oyster Sauce

             "B"

            1 1/2 inch            Fresh Kunyit
                8 pips              Garlic
                1"                    Young Ginger
                2 stalks            Serai
                2 small             pieces Lengkuas
              20                      Shallots/small onions
                1 1/2 inch         Belacan

             "C"

                 8                      Fresh Red Chillies, remove seeds [opt]
               12                      Dried Chillies, remove seeds [opt]

             "D"

                2                       Big Onions, cut into rings
                2 sprigs             Curry leaves

                                         Salt to taste

             Method
  1. Marinade the chicken in the Oyster Sauce, put a cling film & marinade in the fridge for 3 hours.
  2. Blend all the ingredients in "A" finely first.  Remove onto a small bowl.
  3. Blend all the ingredients in "B" finely.  Remove onto another bowl.
  4. Remove the marinated chicken from the fridge and thaw it for 30 minutes at room temperature.
  5. Heat quite a bit of oil in a wok then tumis "A" first on low medium fire for about 10 minutes stirring occassion to prevent burning of rempah.
  6. Add in "B" & tumis still on low medium fire for 10 minutes; stirring occassionally.
  7. Add in the marinated chicken, curry leaves, big onions and stir for a minute, then add in water [slightly above the level of the chicken] increase the fire to high and bring it to a boil.  Once it starts boiling, reduce the fire to medium and let it simmer for 20 minutes till meat is cooked. Taste and check for seasoning.

          Tips:-

            (a)  Ingredients "A" and "B" are blended separately and fried as detailed above, as you first want all
                  the aroma from "A"  to come out and then only you fry "B".  I am a "celop" Nyonya i.e. married
                  into a Nyonya family and learnt all the ropes from my late mother in law;

            (b)  Before you add in the curry leaves [leave them on the stems] squash them hard in your palms to
                  release the full potential of its power :).  Further, when you add curry leaves in the beginning, the
                  aroma will not be as strong as when you add it somewhere towards the middle of
                  cooking.  I learnt this tip from a reknown Indian Chef.

           (c)  In my years of learning baking and cooking, I note down all that I observed as I always like to
                 reproduce what I learnt thus, if you have been following my blog, you will see that the recipes are
                 quite detailed as I add in my observations as well as in alot of the cases, the recipes are
                 sometimes quite brief and if I want to share my recipes, it is All or not share at all :)

           Till my next post, xoxo, Ophelia

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