Recipes
Photo by WGBH
Shermay Lee's Ayam Pedas (Chicken and Long Beans served in a Spicy Gravy)
Episode 925-Cooking on the Fly: Peranakan Cooking
Serves 4
Ingredients
8 slices galangal, peeled
1 1-inch piece fresh turmeric
4 shallots, rough chop
4 Thai bird or serrano chilies, rough chop*
1 stalk lemongrass, white part only, rough chop with seeds
1 1/2 tablespoons shrimp paste
3 to 4 tablespoons water
3 cups chicken stock or water
1 1/2 pounds of chicken legs and thighs, separate
10 ounces Chinese long beans, cut into 2-inch pieces
2 tablespoons sugar
Kosher salt
*Remove seeds if you prefer less heat.
Directions
1. Prepare the spice paste: In a blender or food processor combine the galangal, turmeric, shallots, chilies, lemongrass and shrimp paste. Puree, adding water, until a paste is formed.
2. In a large wok or stockpot over medium-high heat, add the spice paste and chicken stock and bring to a boil. Add the chicken and simmer for 10 to 15 minutes. Add the beans and continue to cook for 3 to 5 minutes, until chicken is cooked through. Check for seasoning and add the sugar and salt to taste.
3. Serve over steamed jasmine rice, if desired.
Related recipes
Jody Adams' Pan-Roasted Halibut with Eggplant Caponata
Janice Wong's The Garden
Caramel Sauce
Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
Follow Simply Ming on twitter!
