NEGERI SEMBILAN TRADITIONAL CUISINE

Negeri Sembilan traditional food mostly base with the coconut milk with extra fiery spicy. They tend to use bird chilies for their dish. The most famous food in Negeri Sembilan are.



MASAK LEMAK CILI PADI




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Literally means cook with coconut milk with green chilies . Its a signature dish from Minang Cuisine. A fantastic food eat a warm rice for the lunch and dinner. The base of the food ic coconut milk with " cili padi " also know as bird chilies, a fiery spicy among the chilies and the roasted meat that add the extraordinary to the taste. Sometime they change that meat to fish and put some pineapple to give the savory taste to the food. The simple cooking method made it the most delicious and brilliant to cook for your family.





INGREDIENT :


  • 1 whole chicken, chopped into 16 pieces 
  • 1 coconut shavings/ kelapa parut to make santan ( coconut milk ) ( 1 packet powdered santan )
  • 1 stick lemongrass
  • 1 turmeric leaf ( sliced thinly )
  • 2 kaffir lime leaves 
  • 3 tablespoons organic coconut oil
  • Sea salt and brown sugar to taste
  • 1 jug warm water
  • To ground
  • 6 bird`s chili ( chili padi )
  • 1 red chili
  • 1 centimetre young ginger
  • 1 centimetre fresh tumeric root
  • 2 medium size shallots 
  • 4  cloves garlic


METHOD :

  1. Wash chicken and sprinkle some salt , toss and set a side 
  2. In a blender , blend bird`s eye chili , chili , ginger , onion tumeric root , shallots ang garlic with a bit of water until smooth and set aside.
  3. In a pot or wok , add in coconut milk and turn fire on to medium heat and heat oil up until slightly fragrant then add in ground ingredients
  4. In a large bowl , add in 1 grated coconut with warm water ( about a cup ) and mix well using your hands . Squeeze the coconut milk using a strainer until you get approximately 2-3 cups of coconut milk .
  5. Fry grounded ingredients until fragrant for 3-5 minutes until it starts to become a darker shadeand add in stick of lemongrass
  6. Once fragrant and dark,add in chicken and mix well for a few minutes.
  7. Add in all the coconut milk to ensure it covers the surface area of the chicken and bring the gravy to a gentle simmer ( low heat ) and cover with lid and let it cook for at least 5-8 minutes
  8. Taste  gravy and add in salt and a pinch of sugar ( if its too spicy ) , add in tumeric leaves and kafir limes leaves and fold in mixture and turn off heat and keep it covered for another 7 minutes.
  9. Serve up into big serving bowl and hot steaming rice







                                                                                                                     
                                                                                                            written By : Siti Hajar 


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