This Semai dish is cooked with two products of the peninsular Malaysian jungle—semomok leaves and kulim nuts. Semomok leaves are also called daun pijat, and the reason becomes quickly obvious when you smell the torn semomok leaf, reminiscent of squashed stink bugs. When it’s cooked, however, it gives out a savoury flavour that can be likened to onions. Kulim nuts, meanwhile, smell and taste like garlic when raw and cooked. These ingredients can also be used as a substitute for onions and garlic in other dishes.
Chicken with semomok & kulim
by Tadien JalikuThis Semai dish is cooked with two products of the peninsular Malaysian jungle—semomok leaves and kulim nuts. Semomok leaves are also called daun pijat, and the reason becomes quickly obvious when you smell the torn semomok leaf, reminiscent of squashed stink bugs. When it’s cooked, however, it gives out a savoury flavour that can be likened to onions. Kulim nuts, meanwhile, smell and taste like garlic when raw and cooked. These ingredients can also be used as a substitute for onions and garlic in other dishes.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
1 tbsp cooking oil
3 cloves garlic, peeled and smashed
1 large red onion, peeled and diced
1″ ginger, smashed
1 stalk lemongrass, smashed
600g chicken, cut into small pieces
1 piece semomok leaf, cut into three
½ kulim nut, cut into small pieces
5 cili padi, smashed
1 tsp MSG or other favoured seasoning powder
Directions
- Heat 1 tbsp cooking oil in a pot on medium heat. Add the smashed garlic and saute until it begins to turn golden brown, about 2 minutes.
- Add the diced red onions, smashed ginger, and smashed lemongrass. Saute until aromatic, about 2-3 minutes.
- Add the chicken pieces, semomok leaf pieces, and kulim nut pieces. Stir well and cover the pot. Lower the heat. Let the contents of the pot simmer until the juices are released from the chicken, about 3-5 minutes.
- Pour enough water into the pot to submerge the chicken. Leave the lid of the pot slightly ajar and simmer until the chicken pieces are cooked, about 8-10 more minutes.
- Remove the lid and add the cili padi and seasoning powder. Stir well and cook for another 1-2 minutes.
- Serve with hot rice.
Tips
- Semomok leaves are also called kemumuk leaves by the Semai and kesang leaves by the Jakun.
- Semomok leaves and kulim nuts can be bought online, especially on Shopee.
- Semomok leaves are said to be good for removing wind and also to help restore the health of a mother after giving birth.
- Kulim nuts are said to help manage gout if taken regularly.
Ingredients
1 tbsp cooking oil
3 cloves garlic, peeled and smashed
1 large red onion, peeled and diced
1″ ginger, smashed
1 stalk lemongrass, smashed
600g chicken, cut into small pieces
1 piece semomok leaf, cut into three
½ kulim nut, cut into small pieces
5 cili padi, smashed
1 tsp MSG or other favoured seasoning powder
Directions
- Heat 1 tbsp cooking oil in a pot on medium heat. Add the smashed garlic and saute until it begins to turn golden brown, about 2 minutes.
- Add the diced red onions, smashed ginger, and smashed lemongrass. Saute until aromatic, about 2-3 minutes.
- Add the chicken pieces, semomok leaf pieces, and kulim nut pieces. Stir well and cover the pot. Lower the heat. Let the contents of the pot simmer until the juices are released from the chicken, about 3-5 minutes.
- Pour enough water into the pot to submerge the chicken. Leave the lid of the pot slightly ajar and simmer until the chicken pieces are cooked, about 8-10 more minutes.
- Remove the lid and add the cili padi and seasoning powder. Stir well and cook for another 1-2 minutes.
- Serve with hot rice.
Tips
- Semomok leaves are also called kemumuk leaves by the Semai and kesang leaves by the Jakun.
- Semomok leaves and kulim nuts can be bought online, especially on Shopee.
- Semomok leaves are said to be good for removing wind and also to help restore the health of a mother after giving birth.
- Kulim nuts are said to help manage gout if taken regularly.
