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.
Mdm Choo's Ayam Masak Lemak
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Recipe by Choo Kiak KwangCourse: MainCuisine: Malay, PeranakanDifficulty: Medium
Servings
5
servings
Prep time
10
minutes
Cooking time
30
minutes
Ingredients
To blend
2onions, chopped
5clovesgarlic, chopped
1inchginger, chopped
2stalks lemongrass, pounded
Other Ingredients
1kgwhole chicken, chopped into ~12 pieces
3tomatoes, sliced
6potatoes, sliced
3cupscoconut milk
5tbspcoconut oil
2turmeric leaf, thinly sliced
Directions
Add ingredients 'to blend' into a blender and blend (add ~1 cup water if the consistency is not smooth enough)
In a pot, add coconut oil on low-to-medium heat. Pour in the blended mixture, cooking until fragrant.
Add turmeric leaves, stirring for 1-2 minutes before adding the coconut milk and chopped chicken. Leave it to boil
Add tomatoes and potatoes, boiling for 10-15 minutes
Let it simmer until the chicken is cooked before serving
Letters to the Chef