Ayam asam pedas .

A spicy and sour malaysian delicacy originated from Melaka. Eat it with white rice, along with Sambal Belacan and it's complete!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the dried chilli in the middle from the bottom to the top, try to remove as much seeds as possible. Then wash them with water. Afterwards, place them into a bowl and fill it up with hot water. Leave it for now.

Step 2

Wash the chicken thoroughly, if you want it cooked faster, the chicken can be cut into smaller pieces.

Step 3

Prepare the shallots, garlic, ginger and turmeric. Remove the skins and make sure you wash thoroughly. Put them in a blender along with black pepper, shrimp paste and dried chillies. Blend until it fully becomes a paste.

Step 4

Cut tomatoes into a few slices, depending on how you like your tomatoes.

Step 5

Separate the leaves from the stem of the Vietnamese Coriander. Wash, and rinse.

Step 6

Remove the middle stem from the Kaffir lime leaves and keep the leafy ones. Use a mortar or the back of your knife to smash the end bulgy part of the lemongrass.

Step 7

Use a pot, turn on the stove and make sure its on medium heat. Pour the oil and leave it until it's hot. Make sure to use a pot with a lid.

Step 8

After the oil in the pot is hot, pour all of the blended ingredients inside and stir for a little while until it boils. When it's boiled, add half a cup of water and stir for a few seconds and close the lid. When the ingredients becomes dry, add another half cup of water and close the lid. Repeat this process at least 3 times to ensure it cookes really well.

Step 9

Add the chicken and stir. Make sure the ingredients to be all over the chicken. Close the lid until the water from the chicken dries and add water if needed to ensure the chicken is half cooked

Step 10

Add the tomatoes, kaffir lime leaves and lemongrass and stir and close the lid. Wait until the tomatoes are cooked. When it's cooked, the chicken should be cooked as well.

Step 11

Add the tamarind paste and the toasted coconut paste, and stir. Also add the Vietnamese coriander. Stir until the coriander is soft and small. This should take about a minute.

Step 12

Add the sugar and salt, stir until it dissolves. Then add the okras. It should be added last because it cooks really fast.