Ayam Masak Gajus is a recipe by Chef Parthiban Nalliah, inspired by the Malacca Peranakan or Nyonya cuisine.
Chef Parthiban is the sous chef at Pyramid Tower Hotel’s The Atrium.
Trained and specialising in traditional Malay cuisine, Parthiban began his culinary journey as a chef at a Malay fine dining restaurant in the Klang Valley which prepared him with insights, taste and refined skills in Malay food preparation before moving on to various reputable hotels to further develop his expertise in the art of Malay cuisine.
- 1kg whole chicken (cut into pieces)
- 400 ml cooking oil
- 80g garlic
- 100g red onion
- 60g galangal
- 30g lime leaves
- 60g lemongrass
- 80g dry chili (remove seeds)
- 20g turmeric powder
- 40g candlenut (blended)
- 40g green chili (blended)
- 80g ginger flower
- 130g roasted chestnut
- salt (to taste)
- Blend the garlic,red onion, galangal, dry chili and Lemon grass together. Cook the blended ingredients under slow fire for 20 minutes or until golden brown.
- Place in the cut chicken and mix it well. Add in the lime leave, blended green chili and blended candlenut. Mix it well. Cover and let it boil for 10 minutes.
- Add in the turmeric powder and ginger flower, and let it boil for another 15 minutes. Add in the roasted chestnut, followed by salt and sugar for taste.
- Tips: The dish is served with white rice and goes well with stir-fried water spinach. You may also use beef to cook this dish. With the same amount of ingredients used for the paste to serve 6 persons, use 1kg of beef chunk or beef tenderloin cube.