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 Ayam salai masak lemak lada api (with smoked chicken) | |
| Alternative names | Gulai kuning,[1]masak lemak cili api |
|---|---|
| Type | Gulai |
| Course | Main |
| Place of origin | Malaysia |
| Region or state | Negeri Sembilan,[2][3][4][5] also popular in northernMalacca |
| Created by | Negeri Sembilan Malays |
| Serving temperature | Hot |
| Main ingredients | Chilli pepper (Bird's eye orC. frutescens),coconut milk,turmeric,lemongrass,vegetables,meats andoffal of choice |
| Variations | Withlocusts[6] Withseafood With onions (inJohor) |
Masak lemak lada api (Negeri Sembilan Malay:Masak lomak lado api orSaklomak;Jawi: ماسق لمق لاد اڤي), also known asgulai kuning (lit. 'yellowgulai'), is aMalaysian dish originating in the state ofNegeri Sembilan.
Masak lemak lada api is a pungent and richgulai that is often hailed as the most defining dish in traditional Negri cuisine, infamously known for its immense spiciness, where it has been well established as a staple in Negri households and in restaurants specialising in Negri fare throughout Negeri Sembilan and nationwide.
Masak lemak lada api is also popular in northernMalacca, especially inAlor Gajah District, whose population mainly speakNegeri Sembilan Malay.
In the original Negri rendition of the dish, thespice base calls for a generous amount ofchili peppers, normally eitherbird's eye (c. annuum) orc. frutescens – andturmeric, mixed with liberal quantities ofcoconut milk on a simmering heat. The turmeric gives the dish its signature vibrant yellowish green hue. It is cooked with a variety of meats, usuallypoultry (including theireggs),beef,mutton, and sometimesvenison,[7] which are added straight up or cured bysmoking. Like their distant kindred inWest Sumatra, the Negeri Sembilanese also integrate their fondness ofoffal in the cooking process, the popular types beingbrains,cowhide,tripe,spleen andintestines. Seafoods likeprawns andsiput sedut are also a popular addition in the preparation of the dish. Complementary vegetables often includepotatoes,pucuk paku,edible mushrooms, unripejackfruit flesh, unripehorse mango, andbamboo shoots. It is best served with hotcooked rice, paired with a side ofulam-ulaman,sambal and other accompaniments.
In the state ofJohor, the spice base formasak lemak lada api include onions.
