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Malaysian GP
Ayam Mask Kicap (Chicken in Black Sauce)
Ingredients:
1 chicken
5 shallots
3 cloves garlic
2 cm piece ginger
2 red chillies, sliced lengthwise
4 tbs thick soy sauce
1 large onion, sliced into thick rings
2 limes (one for juice, one for decoration)
2 tsp. turmeric powder
1 tsp. salt
Method:
Take the garlic, shallots and peeled ginger and make a
paste in a pestle and mortar, then put to one side.
Wash the chicken and cut into bite-sized pieces. Mix with
salt and turmeric powder. Heat oil in a deep pan and fry
the chicken pieces until crispy. Drain off the oil but
leave 2 tbsps in the pan. Fry the pounded ingredients
until fragrant.
Add the soy sauce and chicken pieces and mix well. , Add
in the onion rings and chillies and just before dishing
out, squeeze the limejuice over. If you want more gravy
you can add ½ cup water and bring to boil before adding in
the chicken pieces. Soy sauce is already quite salty so be
careful not to add too much salt.
Serve with fresh roti or steamed rice.
This is similar to a dish I had for breakfast on race day
this year
Wine
Tough really as the Malaysians aren’t a renowned wine
producer. A cool Soave or decent Frascati are the best
with this IMO. The Southern hemisphere wines are a little
too rich and “fight with the food”
I know it’s not red but I have not found a red that either
doesn’t get swamped by the flavours of the food or fights
too much and ruins both
By Phil Hitchings - the Grand Prix Gourmet
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