She's the Smell of Foods I Remember: A Twist to A Traditional Recipe Chicken Masak Lemak

I grew up having learned to cook from my late grandaunt. Like most Malaysian households, young girls and ladies do not go through a formal training instead we learn just through years of observing our mothers and grandmothers throwing spices and ingredients in their pots, wok and pans working through their magic creating scrumptuous dishes for the family and loved ones.

Similarly, the stories go the same for me. My passion of cooking was cultivated many-many years ago (I'm not as young as I look *wink*) from my masak-masak time, imitating the art of cooking of my late grandaunt next to her kitchen using my plastic utensils pretended to cook leaves and flowers which I collected from our outdoor garden, were the beautiful things I served on plates for my late brother and I. My late brother would pretended to enjoy the scruptuous cookings of his sister. How proud I must had been!

My late grandaunt was a slender lady around 5ft 2inch mostly in her favourite traditional attire aptly known as 'Baju Kurung Kedah" which she paired the top with her batik sarung, is without doubt the smell of certain foods I remember. Spices, sweet beautifully scented and all that was delicious and nice. Those were her.

Back in the days of home-cooking, there was no measuring tool or fancy kitchen gadgets. Things were so so simple and natural. The secret ingredient called LOVE turns everything so well and heavenly delicious!

These days, I try to cook her recipe but some of the ingredients which I do not tolerate well I just have to omit or replace and introduce additional herbs or ingredients that have superpowers in healing. Hence, here is the re-birth of my late grand-aunt's Chicken Masak Lemak - A Twist to An-Old Malay Recipe.

Ayam Masak Lemak Recipe

Ingredients:

1 whole free-range chicken or ayam kampung - chopped into small pieces

2 tbsps of coconut oil

250ml of Coconut Milk (I use Ayam Brand, cholesterol free with no added sugar/sweeteners, gua gum or preservatives)

2 stems of lemongrass, bruised

Blended or Ground Spice Paste consisting of:

4 cloves of garlic

4 -5 shallots

4 inches of fresh tumeric root

1/2 inch of fresh old ginger root (avoid this if your body is heaty)

2 branches of fresh Rosemary herbs - de-stemmed

2 branches of fresh Sage herbs - de-stemmed

Method:

Place a wok, cooking pot or in my case I use a ceramic claypot on the stove under medium heat for 2-3 minutes or until the claypot is heated enough for the coconut oil. Saute' the Spice Paste until fragrant and when you start to see the separation of the oil and the paste.

Then I added in the coconut milk. I have found this brand to be good. Also I have yet to find an Organic Coconut Milk that is free from gua gum. Until then, I shall stick to this using this one.

Following the coconut milk, I added in the lemongrass and followed by adding in the chicken.

Mixed well to combine with the sauteed ingredients. Let it simmer gently for another 15 minutes or until the chicken is cooked well and tender.

Traditionally we serve this dish with a plate of white rice and some fresh ulam (local herbs) or stir fried greens. I decided to savour it differently, bringing some freshness and green goodness of rich Vit K Arugula salad and potassium rich Avocado (rich in Vit K & C, folate, potassium, Vit B5/6, Vit E includingMagnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin) all on the same plate!

Now, I hope this recipe will inspire you to give some of your local dishes a twist by adding whole foods goodness. I'd love to see my recipes coming to live in your own kitchen, so do remember to include @luscious.bite on your instagram postings.

Have fun and remember to include the secret recipe of LOVE in your own cookings.

Lots of love,

Aina

#glutenfree #naturalproducts #grainfree #glutenfree #dairyfree