Ayam Padeh

This recipe is being given by Oma Ati, my mother in law. It is one of Andi's favourite dish, and now it has become my favourite too. This is not for the faint-hearted (there are a lot of chillies on this one!), but if you like to thrill your tastebuds, then this one is for you. Best served with rice (of course), and lightly steamed/pan fried greens on the side


 15 mins + 60 mins


 4 people



What You'll Need

  • 1 kg chicken pieces on the bone
  • Galangal, bruised
  • 4 Kaffir Lime Leaves
  • 1 Lemongrass, take the white part only, bruised.
  • 1 tomato, cut into wedges
  • 5 shallots, chopped
  • 4-5 garlic, chopped
  • 2 cm ginger, peeled and grated
  • 4-5 candlenuts, pound lightly until it breaks into big pieces, then roast in frying pan using stove
  • Turmeric, half as much as the ginger, grated
  • 7-10 red chillies, blended into liquidy paste in Nutribullet/food processor - or pounded

How to Make It

Step 1

To make the Ayam Pade paste; put shallots, garlic, grated ginger, grated turmeric, roasted candlenuts in mortar and pestle. Pound until it forms a paste. Then mix it with the chilli paste.  

Step 2

On a shallow wide frying pan, heat oil, and fry the paste. My mom-in-law usually told me to fry the paste for longer time until the chillies completely wilted to mellow down the chilli. Usually the chilli will mellow down once the colour of the paste is no longer bright red. Keep on tasting, and if it's burning crazy in your tongue, then you still need to fry the paste a bit longer. Add more oil whenever the paste looked dry. Add salt and pepper to your liking.  

Step 3

Add the bruised galangal and lemongrass and Kaffir Lime leaves. 

Step 4

Put the chicken pieces into the pan, mix it around with the paste then add a little bit of water. Close the lid. Stir one in a while. Let it cook until it's cooked.  

Step 5

Add in the tomatoes, and more water if you want it to thin out the sauce. Try the sauce again, add more salt and pepper if needed.  

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