📝 About This Recipe
Born from the vibrant fusion of Portuguese and Malay cultures in Malacca, this iconic Kristang dish is a masterclass in bold, piquant flavors. Traditionally served after Christmas to utilize leftover meats, it features a signature tang from vinegar and a slow-burning heat from a mountain of dried chilies. It is a soul-warming, complex stew that perfectly balances spice, acidity, and the savory depth of aromatics like galangal and lemongrass.
🥗 Ingredients
The Rempah (Spice Paste)
- 30-40 pieces Dried red chilies (soaked in hot water and deseeded)
- 15 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 inch knob Fresh Ginger (peeled and sliced)
- 2 inch knob Galangal (Lengkuas) (peeled and sliced)
- 2 stalks Lemongrass (white parts only, sliced)
- 1 inch knob Fresh Turmeric (peeled)
- 5 pieces Candlenuts (Kemiri) (for thickening)
Main Ingredients
- 1 kg Chicken (cut into bite-sized pieces, bone-in preferred)
- 1 tablespoon English Mustard powder (mixed with a little water to form a paste)
- 3-4 tablespoons Distilled White Vinegar (adjust to taste)
- 3 large Potatoes (peeled and quartered)
- 1 large Red Onion (quartered)
- 4 pieces Chicken Sausages (sliced diagonally)
- 1/2 cup Vegetable Oil (for frying the paste)
- 2-3 cups Water (as needed)
- to taste Salt and Sugar (usually 1 tsp salt and 2 tsp sugar)
👨🍳 Instructions
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1
Prepare the Rempah: Place the soaked chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, and candlenuts into a blender. Blitz until a very smooth, fine paste forms. Add a splash of water if necessary to help the blades turn.
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2
Heat the vegetable oil in a large, heavy-bottomed pot or wok over medium heat. Once the oil is shimmering, add the blended spice paste.
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3
Fry the paste ('Tumis') for about 15-20 minutes. Stir constantly to prevent burning. The paste is ready when the oil separates from the spice mix (pecah minyak) and the color deepens to a dark, rich red.
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4
Stir in the mustard paste. This is a unique Kristang addition that provides the 'Devil's' signature sharp kick.
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5
Add the chicken pieces to the pot. Stir well to ensure every piece of meat is thoroughly coated in the fragrant spice paste. Cook for 5 minutes until the chicken is sealed.
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6
Pour in the water until the chicken is just submerged. Bring the mixture to a gentle boil.
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7
Add the quartered potatoes. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the potatoes are tender.
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8
Add the sliced sausages and the quartered red onions. The onions should be cooked until just softened but still retaining some texture.
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9
Stir in the white vinegar. Start with 3 tablespoons, then taste. The curry should have a distinct, sharp tang that cuts through the spice.
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10
Season with salt and sugar. The sugar is crucial here to balance the intense heat and acidity.
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11
Allow the curry to simmer uncovered for another 5-10 minutes until the gravy has thickened to your desired consistency.
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12
Perform a final taste test. Adjust the vinegar or salt if necessary. Turn off the heat and let the dish rest for at least 20 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
For the most authentic flavor, use a mix of fresh and dried chilies to control the heat levels. Always fry the spice paste until the oil separates; this ensures the raw taste of the aromatics is gone and the flavors are fully developed. Don't skip the mustard powder; it is the secret ingredient that differentiates Debal from other Malay or Indian curries. This dish tastes even better the next day, as the vinegar pickles the meat and the spices penetrate deep into the potatoes. If you prefer a milder version, replace half of the dried chilies with dried Kashmiri chilies or red bell peppers.
🍽️ Serving Suggestions
Serve steaming hot with a side of fragrant Jasmine rice or crusty French baguette to mop up the gravy. Pair with a simple cucumber and pineapple acar (pickle) to provide a refreshing, cool contrast to the heat. A cold lager or a crisp Riesling works beautifully to cut through the spice and acidity. For a traditional Kristang feast, serve alongside a vegetable dish like 'Seyi' (cabbage with dried prawns).