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Malaysia, May 10, 2009 - Splendid dishes seasoned with love from mummy and to be kept for posterity.
Emmy Suraya Hussein, 47, General Manager of Seri Malaysia Genting
“This recipe has been in the family for over 50 years. It was originally my grandmother’s recipe and my adopted mother, Sehat Meor Burhanuddin, 80, handed it down to me. Now I’m passing it to my youngest daughter, Azira Shafinaz Ramlan, 18. Not only is this recipe easy to cook, it is also extremely delicious.”
Rendang Ayam Pedas Perak
1 Whole chicken (cut into 18 pieces)
400g small onions
200g ginger
200g lemon grass
1 piece saffron leaf, sliced thinly
4 whole coconut milk
1 tablespoon black pepper powder
2 tablespoon sugar
4 tablespoon cilli boh
Salt to taste
Combine all ingredients into a big pot. Cook for about 45 minutes on slow fire until slightly dry. When it’s done, you can eat it with either nasi impit, lemang or simply white rice.
