This is one of my favourite savoury dish. The recipe was written on a piece of torn exercise book page, and the instructions seems to be something that is written from recalling the recipe on the spot, and promised something that comes from the mind of someone that cooked this dish over and over again without the need of a formal piece of recipe. The handwritting was my Aunt Sylvia's, and it certainly looked like a Nyonya style dish, with the use of candlenut and daun kesum in the dish. We love the pineapple that lends its wonderful tart and sweetness to the chicken dish. The daun kesum makes the dish even more fragrant. Goes best with white rice.
Assam Chickenfrom Aunt SylviaIngredients10 shallots3 cloves garlic2 inch turmeric10 dried chillies1 tablespoon assam jawa1 candlenut1 small pineapple2 pieces chicken breast/ 4-6 drumsticks3 stalks daun kesum (laksa leaf)Direction
- Blend the shallots, garlic, turmeric, dried chillies, assam jawa and candlenut to form a paste.
- Cut chicken into desired pieces and season with salt.
- Heat oil and saute the blended paste until fragrant. Add salt to taste.
- Add chickem and daun kesum. Mix well.
- Add pineapple. Cover and cook. The pineapple will release a lot of juice, so additional water is not necessary.
- As the chicken cooks, add assam juice to taste. Adjust taste as desired.
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