Food52のインスタグラム(food52) - 7月4日 23時03分

To get you started, here’s a gentle primer into the world of pecah minyak, in the form of @yijunjunn's simple Malaysian chicken curry. It’s a dish that doesn’t ask much of you—other than to break the sauce in the beginning. It's a classic dish, and often one of the first curries Malaysians learn to cook from their family. The rich and spicy base, combined with the comforting flavors of chicken and potatoes, makes for a cozy, curried meal. For the recipe, tap the link in our bio! ✨ (📸: @rockyluten)

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chickquita @8thnervecafe I didn’t know how to explain it to you, that waiting time after you’ve added curry powder into the sautéed ingredients. We have a term called “pecah minyak” ☝? (see above).

dlbock Thanks for featuring a dish from my home country. There is so much good Malaysian food. I love Malaysian chicken curry. Always. On stressful days, eating this could make me cry with joy.

yijunjunn @gbg321 I use dried Thai red chilies, as that's the most common one we have here in Malaysia. But some add a bit of bird's eye chili into the spice paste too for extra punch. ??

flavor_explosions Never thought I would see pecah minyak in western media! So against the classic sauce making principals, yet such an important part of making a good curry.

vantkitchensessions It is reminiscent of the curries we have in South Africa ?? which is we’re in originally from. ?? has Cape Malay curries & Indian curries. ?

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