Ayam Masak Kicap: A Harmonious Blend of Flavors

This uniquely Malaysian dish takes on both Javanese and Chinese influences by incorporating a spicy sambal that hits the nose, calmed instantly by the sweetness of a sticky caramel soy to bring balance to the palate.

It’s the perfect example of how something beautiful emerges when different cultures come together in harmony on the plate.

Though hardly ever seen in restaurants, this is a classic home-style dish which has stood the test of time, and for good reason. It’s a delight to the senses and so very moreish.

The cooking sequence is important, as it ensures a balanced dish that maintains the crunch of the vegetables tossed in at the very end.

More importantly, the sauce should render gently before enveloping everything with a sticky, molasses like texture, adding a glossy finish to the final result.

Ayam Masak Kicap is best enjoyed with a plate of steaming rice and an array of sambals and gulai.

Flavours and Pairings

Spicy and sweet in perfect balance. With a freshness that comes from the tomato and onion tossed in at the very end, just barely cooked to bring crunch and a light sour tang to finish.

Best served with a generous helping of jasmine rice and a turmeric based Gulai Nangka Muda that brings creamy coconut milk to soften any overtones of spice.

Ingredients

To Marinate and Deep Fry:

• 1.5kg chicken
• 3 medium potatoes, cut into wedges
• 2.5 teaspoons turmeric powder
• Salt

To Blend and Fry Sambal Base:

• 3 large red chillies, finely sliced
• 3-5 red birds eye chillies, finely sliced
• 2 cloves garlic, finely sliced
• 5 cm piece ginger, finely sliced

To Cook:

• 3 shallots, roughly sliced
• 7-8 cloves garlic, crushed
• 2 lemongrass stalks, bruised
• 3 large red chillies, cut diagonally into 2.5-cm pieces
• 7-8 green birds eye chillies, slit through the middle
• 1 medium brown onion, cut into rings
• 3-4 tomatoes, cut into wedges
• 6-8 tablespoons dark soy sauce

Method

• To prepare the sambal base, combine all ingredients in a blender and blitz until fine. Heat 3 tablespoons of oil in a wok and cook the sambal base on a low-medium heat until the oil has split. Add salt to taste. Remove and set aside.
• Marinate the chicken pieces with salt and 1.5 teaspoons turmeric powder. Set aside.
• Marinate the potato wedges with salt and 1 teaspoon turmeric powder. Set aside.
• In a large wok, heat 1.5 cups of oil on a medium heat to fry the potato wedges. Fry potatoes in batches until lightly golden brown, remove and set aside.
• In the same oil, fry the chicken pieces in batches. Remove, drain on a paper towel and set aside.
• In the same wok, remove excess oil and allow for 3 tablespoons of oil to remain. Bring the fire up to a medium-high flame and allow it to come to heat. Then toss in the shallots and lemongrass stalks, stir fry for a few seconds until fragrant.
• Then toss in the red chillies and green bird’s eye chillies and raise the flame to a high heat. Allow the chillies to blister from the heat before moving on to the next step.
• Return the chicken and potatoes to the wok, then add a good amount of dark soy sauce and 1 cup of water and stir everything together well. Bring the heat down to a medium flame and allow to simmer gently until the sauce reduces to a silky sticky-like texture and coats the chicken completely. The sauce shouldn’t be too dry, there should be enough to pour over the rice in spoonfuls.
• Add tomatoes and brown onion rings to finish. Toss through for another minute or two, then turn the fire off. The onions should be cooked but only just and still retain a little crunch. Serve at once straight from the fire with a good plate of hot rice and enjoy!

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@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.

Conclusion

Ayam Masak Kicap is a harmonious blend of flavors that showcases the beauty of cultural fusion. It’s a dish that invites you to discover the truth about flavor and the stories behind it. With its perfect balance of spicy and sweet, this dish is sure to leave you with a smile and a desire to explore more of the world’s culinary delights.

Frequently Asked Questions

Q: What is Ayam Masak Kicap?

A: Ayam Masak Kicap is a Malaysian dish that combines Javanese and Chinese flavors with a spicy sambal and sweet caramel soy sauce.

Q: What are the main ingredients in Ayam Masak Kicap?

A: The main ingredients in Ayam Masak Kicap include chicken, potatoes, turmeric, red chillies, lemongrass, and dark soy sauce.

Q: How do I cook Ayam Masak Kicap?

A: To cook Ayam Masak Kicap, marinate the chicken and potatoes in a mixture of salt, turmeric, and oil, then deep-fry them until golden brown. Next, cook the sambal base in a wok with oil, then add the chicken and potatoes, and finally, add the dark soy sauce and water to create a silky, sticky sauce.

Q: What is the best way to serve Ayam Masak Kicap?

A: The best way to serve Ayam Masak Kicap is with a plate of steaming hot rice and an array of sambals and gulai to complement the flavors of the dish.