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 | Prep Time | Cook Time

45 mins 15 mins 30 mins

Servings : 4 - 6

Ingredients

1.3kg chicken thighs/breasts; washed, drained and chopped into bite-sized pieces
20 stalks daun kesum/Vietnamese mint, use leaves only
200ml santan/coconut milk
4 pieces asam keping/dried tamarind slices, soaked
salt and sugar to taste
Ingredients to blend/pound:
20 nos. shallots, peeled
8 pips garlic, peeled
20g toasted belacan3 stalks serai/lemongrass, sliced thinly (white part)
60g lengkuas/galangal, chopped into pieces
10g fresh kunyit/turmeric, chopped into pieces
10 nos. buah keras/candlenuts, smashed
20 red chillies, soaked, drained 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, saute the blended paste with 5 tbsps of oil (on medium heat) until fragrant, about 10mins. Stir constantly to prevent burning.

03 Add in the chicken pieces and cook for about 6mins. 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 15mins or until the chicken is cooked through. Add salt and sugar to taste.

05 Dish up and serve with hot steamed rice or bread/buns.

Notes

This dish tastes better when cooked with chicken thighs. You may also use pork or seafood (prawns/squids).

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Ayam Kesum/Chicken with Vietnamese Mint

Ingredients

Method

Notes