1/30 Malaysian Chicken in Spicy Coconut Milk & Turmeric with Shera of Tempo-yak Cooking
Ayam Masak Lemak Cili Api at 3pm ET
Our Teacher
Shera Wan Othman is the founder of Tempo-yak Cooking where she has been teaching Malaysian cooking classes and plans to host small supper club-like experience based meals in her Stanford on Avon, England home. She grew up in Malaysia and attended university in UK where she graduated with a law degree. She worked and lived in Malaysia and the Middle East while raising a family and cooking delicious meals. Her mission is to give Malaysian cuisine the publicity and recognition that it deserves. Follow her on Facebook and Instagram. Visit her website.
Ingredients:
6 birds eye chillies (you may add more chillies to make it more spicy)
2 inch fresh turmeric
Half a chicken / chicken thighs, cut to pieces
1 lemon grass, tapped/bashed
1 cup of water
2 medium sized tomatoes (for a sour taste)
salt, to taste
1 tin of thick coconut milk
Rice
2 cups of rice
3 cups of water
Preparation ahead:
Soak rice in water at least 1 hour before cooking