33. Paprik Ayam

• August
• 30

9:11 pm Bird of a kind, Dinner, Home Cooking, One pot dinner

This very popular dish in Malaysia originated from Thailand. It has all the required ingredients in Thai dish : sweet, sour and salty.
I would cook this dish to serve with plain rice, another vegetable and maybe fried chicken or fish.

The photo don’t do justice to this dish, so blurry and bleugh.

PAPRIK AYAM

Ingredients 1/2 chicken, cut up into bite size pieces 4 shallots, pounded 2 garlic , pounded 1 onion, sliced thin 2 lemongrass, bruised 2 tomatoes, quartered 10 bird’s eye chillies, pounded(more if desired) Juice from 2 calamansi Few lime leaves, torn apart 2 TB oil Vegetables like cauliflower, snake beans, carrots and baby corn.

Sauce

• 5 TB chilli sauce
• 2 TB tomato paste
• 1 TB sweet soy sauce
• 1 TB oyster sauce

Method

1. Heat the oil. Fried the chicken pieces till 1/2 cooked, then add the pounded ingredients (shallots, garlic, and chilies). Then add the sauce.
2. Let it simmer for awhile. Then add some water (about 1/3 to 1/2 metric cup), let it boil and add lemongrass, lime leaves and vegetables.
3. When it boils, add tomatoes and onion. Adjust seasonings, and take off heat.
4. Stir in lime juices right before serving.