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What You Need:
(To Serve: 6)
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15 fresh hot chilies, each about 4 inches long, stemmed and seeded
12 medium-sized shallots, peeled
A 1-inch piece of fresh ginger root, scraped
A 3½ -to 4-pound chicken, cut into 8 serving pieces
4 cups rich coconut top milk
2 teaspoons salt
¼ teaspoon white pepper
1½ cups fresh peas (about 1½ pounds in the shell), or substitute 1½ cups frozen peas, thoroughly defrosted
2 teaspoons strained fresh lime juice
1/3 cup finely sliced scallions, including 2 inches of the green tops
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Translate this recipe:
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| How To Cook: |
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1. Chop the chilies, shallots and ginger coarsely and put them through the finest blade of a meat grinder. Or combine the chilies, shallots and ginger on a cutting board and, with a large, sharp knife, chop them together as fine as possible.
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2. Place the chicken pieces in a heavy 4- to 5-quart casserole. Add the chili mixture, coconut milk, salt and pepper, and cook over moderate heat until small bubbles begin to appear around the edge of the pot.
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3. Do not let the coconut milk boil or it may curdle. Reduce the heat to low, cover the pot tightly and simmer the chicken for about 30 minutes, or until it is tender but still intact. Then transfer the chicken to a plate and drape foil over it to keep it warm.
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4. Stir the peas and lime juice into the simmering sauce remaining in the casserole. Regulating the heat to prevent the milk from boiling, simmer uncovered until the peas are tender (this may take anywhere from 5 to 15 minutes depending on their size).
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5. If you are substituting frozen peas, simmer them for 2 or 3 minutes, or until they are heated through. Return the chicken and any juices that have accumulated around it to the casserole.
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6. Taste the sauce for seasoning and simmer covered for 4 or 5 minutes to heat the chicken through. Sprinkle the scallions over the top and serve the "Ayam Masak Rose" at once, directly from the casserole.
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