Resepi Ayam Masak Lemak Cili Api Kelantan

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Baung Masak Lemak Cili Api is a classic Malaysian dish that uses local freshwater fish cooked in a spicy coconut milk gravy. This dish is a favorite among locals and it's easy to see why. The combination of tender fish with the creamy gravy and the spicy kick from the cili api (bird's eye chili) is simply irresistible.

Ingredients:

For this recipe, you'll need:

  • 500g baung (freshwater fish)
  • 2 cups coconut milk
  • 2 stalks lemongrass, bruised
  • 5-6 kaffir lime leaves
  • 1-2 turmeric leaves
  • 1 tsp tamarind paste
  • 4-5 bird's eye chilies, chopped
  • 3-4 garlic cloves, chopped
  • 1 inch galangal, sliced
  • 1 tbsp oil
  • Salt to taste

Instructions:

To cook the baung masak lemak cili api, follow these simple steps:

  1. Clean and wash the baung. Pat dry and sprinkle with salt. Set aside.
  2. Heat oil in a pot over medium heat. Add garlic, galangal, and chopped chilies. Stir fry until fragrant.
  3. Add coconut milk, lemongrass, kaffir lime leaves, and turmeric leaves. Bring to a boil and simmer for 5 minutes.
  4. Add salt and tamarind paste. Stir and let it simmer for another 5 minutes.
  5. Add the baung and let it cook for another 10-15 minutes or until the fish is fully cooked and the gravy has thickened.
  6. Remove from heat and serve hot with steamed rice.

This Baung Masak Lemak Cili Api is perfect for lunch or dinner, and it's easy to make at home. The combination of flavors in the dish makes every bite a mouth-watering experience. The dish is also a great way to showcase local ingredients, such as the baung (freshwater fish) and the cili api (bird's eye chili), which are commonly used in Malaysian cuisine.

So the next time you're looking for a flavorful and spicy dish to cook, give this Baung Masak Lemak Cili Api a try. Your taste buds will thank you!

Resepi Ayam Masak Lemak Cili Api Kelantan

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