Ayam Masak Pedas September 26, 2006Posted by Angeleyes in Poultry, Simple Stir-fry.
I seldom cook poultry dishes because these days chicken meat sold in the market are mostly from chicken factory farms where chicken are being fed with feeds that contained high level of chemicals which speed up the growth of these chicken.
As grains (corn and wheat) are getting more expensive, most factory farmers do not feed their chicken the way the small time kampung (village) farmers does. Also, in the village, the chicken will have the opportunity to run about picking on other natural food which are more nutritional and without chemical. That is why, farm-run chicken are far more expensive.
I bought some yellow-skinned chicken from the Taman Yulek wet market in Cheras during my recent KL trip. Can’t find this kind of chicken in Penang and according to my mom, only in this market they sell such chicken. Not sure if these are factory farm reared chicken or not but looking at the size (quite huge), I suspected that it must be but since my mom said it tasted much better than the ordinary chicken meat bought in the supermarkets so I bought a few pieces back to Penang.
Found some tumeric powder in my kitchen cupboard so decided to try cooking a dish with it. I remembered tasting something like that during my college’s day near Wangsa Melawati in one of those Malay’s gerai makan (food stall). It’s not so spicy but the taste of tumeric is really refreshing… I just love tumeric! If using fresh tumeric, the taste would be even better!
Since I only cook for 2 pax, therefore, the portion used may not suffice if you need to feed more mouths!
- 1 pc Whole chicken thigh (chopped into smaller pieces)
- 1 tsp Tumeric powder
- 1 pc Onion (sliced into rings)
- 2 pcs Chili padi (sliced)
- 1 stalk Lemon grass (sliced thinly)
- 1 tsp Lemon juice
- A pinch of salt
- Marinade chicken meat with tumeric powder, lemon juice and salt for at least 1/2 a day… the longer the better!
- Heat up oil in wok/frying pan and fry the chicken until slightly dry and take out
- Stir-fry onion, chilies and lemon grass until fragrant
- Add in chicken and any left over juices from the marinade and fry for 2-3 minutes
- Serve with hot rice