Masak lemak lada api
Ayam salai masak lemak lada api (with smoked chicken) | |
| Alternative names | Gulai kuning, masak lemak cili api |
|---|---|
| Type | Gulai |
| Course | Main |
| Place of origin | Malaysia |
| Region or state | Negeri Sembilan, also popular in northern Malacca |
| Created by | Negeri Sembilan Malays |
| Serving temperature | Hot |
| Main ingredients | Chilli pepper (Bird's eye or C. frutescens), coconut milk, turmeric, lemongrass, vegetables, meats and offal of choice |
| Variations | With locusts With seafood With onions (in Johor) |
Masak lemak lada api (Negeri Sembilan Malay: Masak lomak lado api or Saklomak; Jawi: ماسق لمق لاد اڤي), also known as gulai kuning (lit. 'yellow gulai'); is a Malaysian dish originating in the state of Negeri Sembilan.
Masak lemak lada api is a pungent and rich gulai that usually consists of coconut milk mixed with turmeric, giving the dish the characteristic vibrant yellowish green colour, and infused with a generous amount of bird's eye chili (lada api/cili api/cili padi in Malay), which adds the fiery kick to the dish. It 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 northern Malacca, especially in Alor Gajah District, whose population mainly speak Negeri Sembilan Malay.