1. Turmeric Chicken (Ayam Masak Kuning)

Got this recipe from my mom. She said the recipe was passed down from my paternal grandmother whom I fondly call Tok Mak. Tok Mak passed away when I was 10 years old. Can hardly remember the things I spoke to her but I sure love her cook! It was named ayam masak kuning instead of ayam masak kunyit probably due to its distinct yellow colour gravy. Anyways here's the recipe: (Serves 4)

Ingredients A:
1 medium size chicken (cut into 12 pieces)
2 tablespoon turmeric powder
2 teaspoon salt

Ingredients B:
8 whole shallots
4 cloves garlic
1 inch ginger (old ginger)

1 piece cinnamon stick
4 cloves
1 star anise
2 tablespoon oil
1 red chilli
1 big red onion
2 cups of water
Sugar (optional)
Spring onion
Coriander leaves

Method:

1. Combine Ingredients A in a bowl. Make sure all chicken parts are well coated with turmeric powder and salt. Put aside to rest
2. Blend Ingredients B
3. In a wok, heat oil and sweat Ingredients B. When it browns, put the chicken and the three spices. Stir well
4. Pour 2 cups of water (or more) until it covers the chicken. Put a lid on and boil for about 30 minutes under medium heat
5. Slice the chilli and red onion thinly. Chop the spring onion and coriander leaves
6. When the gravy is reduced to a thick paste, it denotes that the chicken is almost cooked. Next, put in the red onion, chilli and coriander leaves and give it a good stir. You can add a pinch of sugar to sweeten the dish a bit (according to your taste)
7. Garnish the chicken with spring onions. Voilà... serve the chicken with hot rice
   

Cooked this for my husband last Thursday night when he got back from Kerteh. Boy did he enjoy chomping it down with buttered brocolli and Chinese style fried peasprouts with prawns! It was an immense joy watching him eating... :)