Written by: Kampung Eats
ith strong Peranakan roots, Mdm Choo fostered a natural love for spicy food over the years. She would often volunteer as a chef at Churches to cook Peranakan-based dishes. One of her favourite dishes is Ayam Masak Lemak, which translates to chicken in turmeric coconut curry. While she's not able to cook it nowadays because of old age causing blurred vision and weakened arm strength, Mdm Choo fondly recollected and shared her process of cooking her go-to dish.
“The key ingredient here is coconut milk, which gives the dish a ‘lemak’ (creamy) mouth-feel.”
Mdm Choo shares that the key ingredient here is coconut milk, which gives the dish a ‘lemak’ (creamy) mouth-feel. Fresh spices are crucial for making any curry as it brings out natural, earthy flavours. When cooking the curry, ensure the blended mixture is stir-fried until fragrant enough before incorporating the other ingredients.