Daging Masak Kicap & Ayam Masak Lemak Cili Padi

Tomorrow is grocery shopping day so I decided to clear the freezer. I had prawns, beef and chicken drumsticks in the freezer. A quick rummage through the refrigerator and I decided on the menu. It was to be Spicy Prawns, Daging Masak Kicap and Ayam Masak Lemak Cili Padi.

The Spicy Prawns. This is definitely a better picture compared to the previous one. Recipe is here...

Ayam Masak Lemak Cili Padi. I don't know what the authentic version is like but this is my adaptation from my memory based on what my mom taught me.

1 inch kunyit

15 cili padi

1 garlic

10 shallots

1 asam keping

1 serai

1 daun limau purut

1 cube chicken stock

1 tomato, quartered

1 nos coconut milk

Blend the ingredients. Bring the ingredients to boil with about 500ml of water and the chicken stock. Throw in the asam keping, serai, daun limau purut and chicken. Simmer till chicken is cooked. Add tomatoes then add coconut milk. Bring fire to a gentle simmer to avoid the coconut milk from curdling. Season to taste with salt and you're done.

Daging Masak Kicap. Again this is my adaptation done the Chinese way...

Marinade

1 tbsp light soy sauce

1 tbsp osyter sauce

1 tsp corn starch

pepper

1 dry chili

1 bulb garlic (whole, skin on)

1 star anise

2 cm cinnamon stick

4 cloves

1 large onion, quartered

1 tbsp dark soy sauce

2 tbsp light soy sauce

1 tbsp sugar or to taste

Slice the beef and marinate for about 30 minutes.

Heat some oil in a pot. Stir-fry the beef in very hot oil to seal the meat. Add about 500ml of water and add all remaining ingredients except sugar. Simmer till beef is tender adding water along the way if it is too thick. Add sugar to taste and you're done.

By the way... the garlic is thrown in whole for taste. If you peel it, very likely it will break up through the cooking process. The garlic is damn layan like this... syiok... kind of like roasted garlic.