Despite its amusing name of ‘belaos’, which is pronounced as ‘blouse’, this chicken dish is amazingly finger lickin’ good! ‘Belaos’ is actually the Javanese word for lengkuas (greater galangal).
This dish, which originated from Banjar, West Java, was prepared for us when we visited Kampung Sijangkang, about an hour’s drive from Kuala Lumpur.
As demonstrated by Puan Najah, the wife of the village head of neighbouring Kampung Medan, cooking Ayam Belaos doesn’t look like a difficult task.
First, pour a little oil in the wok, then add in the lemongrass. Fry them for awhile then add in the chilli paste. Stir these for awhile and then pour in the blended garlic. Add more garlic into the mixture and continue to stir the ingredients until it becomes fragrant.
From here, add lengkuas (greater galangal), lemongrass and finally, the chicken. Allow the meat to simmer in the wok until cooked. The dish is then ready to be served.
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