Masak lemak cili padi is one of the dishes that use a lot of coconut milk which is famous in Negeri Sembilan. Coconut milk is a basic ingredient in Malay cooking and used in all kinds of curry or masak lemak. People usually called this curry or masak lemak cili api as “masok lomak lado api”. It is the only popular dish and a symbol of the traditional Malay cuisine of Negeri Sembilan. This dish is one of the cuisines of Minangkabau people and is usually cooked with fish, snails, chicken, vegetables and smoked meat. It is usually cooked without using ground chili or onion, the ingredients used are coconut milk, rice chili, live turmeric and also lemongrass, a little salt for seasoning.
Ingredients
- Grated coconut (Extract coconut milk extract only, if you can add more water when extracting, you don’t need to soak it many times, it’s enough to do it once. Usually cook for one chicken, 1 kg of meat, a large fish… I use 2 coconuts depending on the size this coconut you have to adjust yourself)
- Hot chilli (mash)
- Live turmeric (mashed)
- Lemongrass (dotted)
- Tamarind slice
Cooking Method
- 1. It’s up to you what you want to put in the mixed ingredients. If you want to put petai, scrape the skin and boil it for a while.
- 2. Prepare a pan, add coconut milk and crushed chilies. Use medium heat, always stirring, do not let the coconut oil break (pecah minyak).
- 3. When the gravy has thickened, add the fish & your mixed ingredients. Adjust the heat a little hotter later.
- 4. Stir and add the tamarind slice. If you have already put tamarind (bamboo starfruit/tempoyak) when cooking, you don’t need tamarind slices anymore, there is no problem if you want to add more.
- 5. It’s easiest to measure masak lemak whether it’s set, when you put it all in and see that the surface is nice and smooth, that means the dish is ready to be served.
Good luck!
More articles related:
Article written by Nurul Humaira’ Hasan.
