Ayam Masak Padang  印尼辣炒鸡

Ayam Masak Padang is a popular Indonesia cuisine among the Minangkabau and it was first surfaced in West Sumatra of Indonesia. The Padang cuisine is known for using coconut and chilli in the dish and the meal is incomplete without a plate of fresh steamy rice. Share Food is lucky to have one of our home cooks, Siti Rahayu, to share this special Indonesia cuisine with us. Below is the recipe and if you cook this at home, why not take a photo and share it with us? #sharefoodsg

Ayam Masak Padang 

Print Recipe

Ayam Masak Padang is a popular Indonesia cuisine among the Minangkabau and it was first surfaced in West Sumatra of Indonesia. The Padang cuisine is known for using coconut and chilli in the dish and the meal is incomplete without a plate of fresh steamy rice. Share Food is lucky to have one of our home cooks, Siti Rahayu, to share this special Indonesia cuisine with us

• CuisineMalay

Servings	Prep Time
5 people	20 minutes

Cook Time

20 minutes

Servings Prep Time 5 people 20 minutes

Cook Time 20 minutes

Ayam Masak Padang  Print Recipe Ayam Masak Padang is a popular Indonesia cuisine among the Minangkabau and it was first surfaced in West Sumatra of Indonesia. The Padang cuisine is known for using coconut and chilli in the dish and the meal is incomplete without a plate of fresh steamy rice. Share Food is lucky to have one of our home cooks, Siti Rahayu, to share this special Indonesia cuisine with us CuisineMalay Servings Prep Time 5 people 20 minutes Cook Time 20 minutes Servings Prep Time 5 people 20 minutes Cook Time 20 minutes

Ingredients

• 1 whole chicken cut into 12 pieces (1 只鸡， 切成12块)
• 1 pieces tumeric leave tear into smaller pieces, to release the fragrance（1片黄姜叶，撕成小块以释放香味）
• 3 kaffir leaves （3 片青柠叶， 去梗）
• 500 g coconut milk (500克稀椰奶)
• 1 lemon grass cut into half, pound to release flavor (1个香茅，切成一半，打扁香茅头释放香味)

Chilli Paste, to blend (辣椒酱, 搅和)

• 50 piecse dried chilli soaked for 10 mins (50个辣椒干，浸泡10分钟，沥干）
• 7 pieces red chilli (7条红辣椒)
• 3 onions Medium-size (3个中形洋葱)
• 6 cloves garlics （6瓣大蒜）
• 1 inch tumeric （1寸黄姜黄，去皮，切片）
• 13 g belacan (13克峇拉煎)

Instructions

Step 1: Prepare the chicken (准备鸡肉)

1. Clean chicken, put salt and set aside. (把鸡肉清洗干净，抹上盐。 备用。)

Step 2:  Prepare the Chilli Paste (准备辣椒酱)

1. Blend all the ingredients to make Chilli paste. （搅拌所有辣椒的材料。）

Step 3: Cook the Chicken and ready to serve （烹饪辣椒鸡，准备用餐）

1. In a wok with heated oil, add in blended paste and stir-fry till fragrant and oil surfaces on the chilli paste. Add in torn Tumeric leave, Kaffir leaves with stem removed and Lemongrass. Stir and mix well. Add in Chicken, stir fry till it is ¾ cooked. Pour in coconut milk and let it simmer for 10 mins till the Chilli paste thickens. (在一个炒锅里，热油。倒入辣椒酱, 翻炒至到辣椒酱释放香味和油浮面。加入撕开的黄姜叶，去梗的青柠叶和香茅，混合翻煮。倒入鸡肉， 翻炒直到3/4熟。倒入椰奶。拌匀，许它再煮10分钟，直到酱汁变得浓稠。)

Recipe adapted from Siti Rahayu

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