As we mark the holy month of Ramadhan, it brings with it a sacred atmosphere of discipline, reflection, and, undoubtedly, an array of delectable dishes. Among the culinary treasures unearthed during this time, one particular gem stands out – a dish crafted with love and tradition by my wife.
In this special Ramadhan edition, I invite you to indulge in the flavours of a dish that has captured my heart and palate, challenging even the most revered recipes in our household.
Step aside, Khairul Aming, for a new contender emerges to claim the throne of culinary mastery – my wife!
“Any cravings for sungkai?” my wife inquired, catching me off guard with her eagerness to take charge of dinner. It’s a rare occasion when she volunteers to cook. I replied, “I’m open to anything you’d like to prepare.”
“How about ayam kicap 3 budak gemuk?” she proposed. Intrigued, I found the idea appealing – chicken, check; cooked in sweet soy sauce, always a nostalgic favourite. But it was the ‘3 budak gemuk’ part that piqued my curiosity.
“Is she hinting at something?” I pondered, eyeing my expanding waistline.
Then she explained, mentioning a video she watched online featuring a signature dish by three siblings in Malaysia.
Their famed creation? Ayam goreng kicap served with rice and a side of sambal. Intrigued by the idea, she decided to recreate it to break our fast with, and I – being a devoted husband – was all in for the experience.
My wife, true to her nature, scoured the Internet for the perfect recipe. After sifting through numerous TikTok and YouTube videos, she stumbled upon “THE” recipe.
With excitement, we decided to give it a shot. My task was to gather the ingredients, which I did promptly. Let me tell you, this dish is absolutely worth the effort.
AYAM KICAP 3 BUDAK GEMUK
Ingredients
– Half or 600 chicken
– A pinch of salt
– Turmeric powder
– Three shallots
– Two cloves garlic
– One-and-a-half-inch ginger
– Three bird’s eye chili
– Half red onion
– One stalk curry leaves
– Approximately quarter cup sweet soy sauce
– Two tablespoons tamarind juice
– Two tablespoons oyster sauce
– Half tablespoon palm sugar
Directions
Begin by marinating the chicken with turmeric powder and salt for 30 minutes. Next, crush the shallots, garlic, ginger, and chilli. Heat oil in a pan and sauté the crushed ingredients until fragrant. Add curry leaves and fry for another minute.
Then, incorporate sweet soy sauce, oyster sauce, palm sugar, and tamarind juice. Allow the mixture to simmer. Once it reaches a boil, add the chicken. This signature dish features a dry version of ayam kicap, resulting in crispier chicken infused with rich flavours from the sauce.
For the sambal
– One red onion
– Three to four shallots
– Four cloves of garlic
– 25 to 30 bird’s eye chilli
– One cup cooking oil
– Salt and sugar to taste
– Seasoning powder, if desired
First, there’s a simple yet heart-warming ritual of chopping the onion, shallots, and garlic into delicate chunks, each slice releasing its aromatic essence, filling the air with anticipation.
As you remove the stems from the chilies, you can’t help but feel a tingle of excitement for the fiery kick they’ll bring to the dish.
Then, in a harmonious dance, all these ingredients join together in the sizzle of the frying pan, their flavours mingling and melding into a symphony of taste.
Afterward, as you blend everything into a smooth, velvety paste, you feel a sense of satisfaction knowing that each element has played its part in creating something truly special.
Finally, as you sprinkle in salt and sugar, adjusting to your personal taste, you can’t help but smile, knowing that this dish will soon bring joy to those gathered around your table.
And yes, be prepared for the inevitable: second and third helpings of this delightful meal. Trust me, I speak from experience.
So, to all the spouses out there, if you decide to embark on this culinary journey, make sure to have plenty of rice on hand.
You’ll need it to soak up every last bit of flavour from this unforgettable dish.
Enjoy, and may your Ramadhan be filled with blessings and culinary delights. – Adib Noor
