Resepi Ayam Lemak Cili Api Mudah
Hey y'all, I got a recipe that will make your taste buds dance with joy. This dish is a Malaysian favorite that's both easy and delicious - it's called Resepi Daging Salai Masak Lemak Cili Api! And let me tell you, it's a dish that's sure to impress. So, let's get cooking!
Ingredients:
- 1 pound of smoked beef
- 4 tablespoons of chili paste (sambal)
- 1 can of coconut milk
- 2 stalks of lemongrass
- 4 kaffir lime leaves
- 1 tablespoon of tamarind paste
- 2 tablespoons of palm sugar
- 1 teaspoon of salt
First, let's prepare the smoked beef by thinly slicing it into bite-sized pieces. Next, let's prepare the lemongrass and kaffir lime leaves by crushing them using the flat side of a knife. This will release the flavors and oils of the spices.
Instructions:
- Heat up a pot over medium heat and add the chili paste. Stir-fry until the paste is fragrant.
- Add the sliced smoked beef and stir-fry for 3-5 minutes until it's slightly crispy.
- Add the lemongrass and kaffir lime leaves and stir-fry for another minute.
- Next, pour in the coconut milk and bring it to a simmer.
- Add the tamarind paste, palm sugar, and salt. Give it a good stir and let it simmer for 10-15 minutes until the sauce thickens.
- Once the sauce has thickened, turn off the heat and let it rest for 5-10 minutes to allow the flavors to fully develop.
- Serve hot with some steamed rice and garnish with some fresh coriander or lime wedges.
Y'all, this dish is a crowd-pleaser and is perfect for a hearty meal with friends and family. The mix of flavors in this dish is simply out of this world - the smokiness of the beef, the creaminess of the coconut milk, the tanginess of the tamarind, and the sweetness of the palm sugar all come together in a perfect balance that will leave you wanting more.
So what are y'all waiting for? Get your pots and pans ready and start cooking this amazing dish today! Don't forget to let me know how it turns out, and share this recipe with your friends and family.
Resepi Ayam Lemak Cili Api Mudah
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