Pedal Ayam Masak Lemak Cili Api【椰香鸡胗咖喱】

Masak lemak 按字面翻译是用椰浆烹制的咖喱菜，据说起源于马来西亚的森美兰州，是米南加保族的特色菜。 这道菜可以用各种食材烹制，如鸡肉 、鱼肉牛肉或各式海鲜。

其底料基本一样，用生鲜姜黄、朝天椒 以及其他香草和香料制作而成。 

这道菜也会被称为 masak lemak cili api (padi)，cili api指的是在这道菜中使用的朝天椒，表示这道菜的主旋律为辣和椰香味。 

这款咖喱菜在马来西亚很受欢迎，通常搭配参巴酱、米饭和蔬菜沙拉 (ulam)一起吃。

前两天韩国超市的鸡胗打折，我买了两盒回来换个口味做了这款简单的咖喱。又是一款下饭菜呀！

Masak lemak is a type of curry dish in vibrant yellow color, tasting spicy and creamy at the same time. It is said to have originated from the state of Negeri Sembilan in Malaysia, and is a specialty of the Minangkabau people. 

This curry is made with fresh turmeric, bird's eye chili, and other herbs and spices, it can be prepared with a variety of ingredients such as chicken, fish, beef or various types of seafood and vegetables. 

This dish is also known as masak lemak cili api (padi). The cili api/padi here refers to the chili peppers used in this dish, which is bird's eye chili, a type of chili pepper notable for its hot flavor. Which means that the main theme of this dish will be spicy aromatic.

This curry dish is very popular in Malaysia and is usually served with sambal, rice and fresh vegetables (ulam).

材料：

300 克 鸡胗

200 ml/克 椰浆

1 根 香茅 （切3-4寸长，拍扁）

2 片 亚参片

1/2 片 黄姜叶

酱料：（全部搅拌成糊）

5-6 根 朝天椒 （可按自己喜好增减）

2 寸 生姜黄  或 1 小勺 姜黄粉

调味：

1 小勺 食盐

1 小勺 糖

Ingredients:

300 g chicken gizzards

200 ml/g coconut milk

1 stalk lemongrass (cut into 3-4 inches long, smashed flat)

2 slices asam

1/2 piece turmeric leaves

Blend into a paste:

5-6 Bird's eye chili (you can increase or decrease the number of chili according to your preference)

2 inches of raw turmeric or 1 tsp of turmeric powder

Seasoning:

1 tsp salt

1 tsp sugar

1. 把鸡胗加上食盐揉2分钟，洗净沥干备用。锅里加入适量水和两片姜煮滚后把鸡胗加入汆烫，把汆烫过的鸡胗倒出洗净沥干。

2. 鸡胗里撒上一大勺姜黄粉和一点辣椒粉，入高压锅里加入适量水没过鸡胗，再加1/2小勺盐让鸡胗有个底味，加盖高压锅压8分钟，取出沥干备用。

1. Rub the chicken gizzards with salt for 2 minutes, wash and drain and keep aside. 

2. Add appropriate amount of water and two slices of ginger to a pot of water and bring to a boil, add the chicken gizzards and blanch them, pour out the blanched chicken gizzards, wash and drain.

3. Sprinkle a spoonful of turmeric powder and a little chili powder to the chicken gizzards, add enough water in a pressure cooker to cover the chicken gizzards, add 1/2 teaspoon of salt to give the chicken gizzards a base flavor, cover the pressure cooker and pressure cooking for 8 minutes, Take the gizzards out, drain and keep aside.

3. 把朝天椒和生姜黄加点水搅拌成糊状, 倒入锅里，加入香茅和鸡胗翻炒两分钟。

4. 加入亚参片，椰浆，盐和糖，煮滚后转中火煮8-10分钟或至汤汁有点浓稠即可。把姜黄叶切细丝，吃之前撒在咖喱上。

4. Blend chili and fresh turmeric with some water to make a paste, pour it into a cooking pan, add lemongrass and chicken gizzards, cook for two minutes.

5. Add assam gelugor, coconut milk, salt and sugar, bring to a boil and turn to medium heat and cook for 8-10 minutes or until the gravy thickens slightly. Thinly slice the turmeric leaves and sprinkling over the curry before serving.

Serve with steamed rice.