Prep time 0 minute(s)
Cook time 20 minute(s)
Total time 20 minute(s)
Yield 6 serving(s)
Tips
Never use onions to get the Negeri Sembilan style of masak lemak! Reduce the chillies for kids.
Category
Ingredients
| 10 pieces | chicken |
| 2 cups | thick coconut milk |
| 1 cup | diluted coconut milk |
| 11 (tapped/blended) | bird eye chillies |
| 1 inch (tapped/blended) | fresh tumeric |
| 2 (tapped) | lemongrass |
| 1 (thin sliced) | tumeric leaves |
| A handful (wash & cut into bite size) | long beans/green beans |
| 1 ( cut into 4 pieces) | tomato |
| 3 pieces | asam keping/asam gelugor |
| For seasoning | salt |
Instructions
- 1
-
Add all the ingredients (except the greens and the coconut milk) together in a pot. Cook them with a slow heat until the water (from the chicken pieces) runs dry.
- 2
-
Add diluted coconut milk and let them boil.
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- 3
-
Add thick coconut milk, long/green beans, tomato, salt and asam keping. Let them boil again.
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- 4
-
Add daun kunyit, cook for another 2 minutes and it's ready to be served!
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Recooks
Total 2 Recook(s)
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