Today's RECIPE is Ayam Kesum (Chicken with Vietnamese Mint). This dish is great with toasted bread or buns to mop up the delicious gravy. The recipe is adapted from Syh Seet. Many thanks for a great dish.

Recipe by Mama Ding

Total Time | 45 mins

Prep Time | 15 mins

Cook Time | 30 mins

Servings : 4 - 6

Ingredients

1.3 kg (2.8 lb) chicken thighs/breasts, chopped into bite-sized pieces
20 stalks daun kesum/Vietnamese mint, use leaves only
200 ml (2/3 cup + 3 tbsp) santan/coconut milk, use fresh coconut milk or carton type
4 pieces asam keping/dried tamarind slices, soaked
5 tbsp cooking oil for saute
salt and sugar to taste
For blending or pounding ~
20 shallots, peeled
8 pips garlic, peeled
20 g (thumb-size piece) toasted belacan
3 stalks serai/lemongrass, sliced thinly (white part)
60 g (2 thumb-size piece) lengkuas/galangal, chopped
10 g (half thumb-size piece) fresh kunyit/turmeric, chopped
10 buah keras/candlenuts, smashed
20 dried chillies, soaked in hot water till soft and cut into small pieces
8 fresh red chillies, washed and cut into small pieces
4 cili api/bird's eye chillies
10 stalks daun kesum/Vietnamese mint, use leaves only

Method

01 Blend/pound the ingredients listed into a fine paste.

02 In a wok/pan, heat 5 tbsp cooking oil. When oil is hot, reduce to medium heat.

Saute the blended paste until fragrant, about 10 - 12 mins. Stir constantly to prevent burning.

Cook until the oil separates.

03 Add in the chicken pieces and cook for about 6 mins.

Next, add in the soaked tamarind slices, daun kesum/Vietnamese mint and coconut milk.

Bring to a boil then allow to simmer.

04 Cook for another 15 mins or until the chicken is cooked through. Add salt and sugar to taste.
Dish up and serve with hot steamed rice or bread/buns.

Notes

You can adjust the spiciness of this dish by reducing or adding bird’s eye chillies.

If you need pictures of the ingredients, check out the Pantry section.