In the Bugis language galangal is called 'liku'. Therefore, this Ayam Liku dish of the Bugis community in Tawau, Sabah means 'chicken cooked with galangal'. The main ingredients are chicken (preferably local bred chicken or an aged chicken), thick coconut milk, dried grated coconut, turmeric powder, and salt or food enhancer. The ingredients to be finely blended are garlic, red onion, white pepper, young galangal and the whitish strip of the inside of lemongrass.
Boil the coconut milk, add in the finely blended ingredients and turmeric powder, then put in the chicken when oil comes out. Use a moderate heat so that the ingredients are diffused and the chicken is cooked evenly. Add in the dried grated coconut when the gravy thickens. Stir occasionally to prevent the gravy from sticking at the bottom of the wok. Finally, add in the salt or food enhancer.
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