The name 3 Budak Gemok has been hitting the online waves, getting all the attention for their Ayak Masak Kicap with uber spicy sambal. It is so polular you’d have to bear the queue to get a plate and a table. But if you’re not up to waiting and queuing, make it at home instead. All you kaki pedas out there should give this a go.
Serves 4 people
Use the same oil to fry chillies, fry chicken and sauté blended onions.
½ chicken, cut into small pieces
¼ tsp. turmeric powder
Pinch of salt
Oil for frying
25 red cili padi, cleaned & stems removes (45g)
15 green cili padi, cleaned & stems removes (30g)
5 shallots, halved (40g)
½ tsp. salt
½ tsp. sugar
½ cup oil (from frying chicken)
20 shallots (200g)
½ inch ginger
1 sprig curry leaves
3 tbsp. kicap manis
Salt and sugar to taste
1. Marinate chicken pieces in turmeric powder and salt. Marinate for 10 minutes.
2. Fry in hot oil until cooked through and golden brown. No need to be crispy.
3. Using the same frying oil, fry red & green cili padi and shallots until it softens slightly. This should take less than a minute. No need to be crispy.
4. Pound cooked chillies and shallots in mortar and pestle to make into sambal pedas. Season with salt and sugar. Set aside.
5. For kicap sauce, blend shallots and ginger until fine. Remove oil leaving only ½ cup of oil in the wok. Sauté blended ingredients on medium heat until paste shrinks and oil splits (peach minyak). This should take about 8 - 10 minutes.
6. Add in curry leaves and kicap manis. Cook until sauce is slightly thickened and slightly glossy. Season with salt and sugar. Toss in pre-fried chicken and coat evenly.
7. Serve chicken with a bowl of steaming hot rice, a nice big dollop of sambal and a few slices of cucumber. Enjoy the burn!