In the Kitchen

Ayam Masak Merah

Ayam Masak Merah

Prep

About 1 hour
|

Cook

About 1 hour
|

Makes

10 servings

Ingredients

    • 1 kg whole chicken, cut into 10 pieces
    • 1 tbsp turmeric powder
    • 1 tsp salt
    • Cooking oil

    Ground spices (A)

    • 10 nos shallot, peeled
    • 4 nos garlic, peeled
    • 2in old ginger, peeled
    • 4 tbsp chilli boh
    • 2 tbsp coriander powder
    • 1 tsp cumin powder
    • 3 tbsp almond, ground

    Others

    • 5 tbsp cooking oil
    • 1in cinnamon stick
    • 4 nos cloves
    • 3 nos star anise
    • 4 tbsp tomato paste
    • 1/2 small bottle chilli sauce
    • 1 small can evaporated milk
    • 5 nos red chilli, cut half
    • 5 nos green chilli, cut half
    • 2 nos tomato, cut wedges into six
    • 5in pandan leaf
    • 1 stalk of lemongrass
    • 1/2 small can green peas
    • 1 tsp salt to taste
    • 1 tbsp sugar to taste

Method

    Marinated the chicken with turmeric powder and salt.

    Deep fry until 3/4 cooked, put aside.

    Blend the ground spices with 1 1/2 cups of water.

    Heat oil until hot, sauté ground spices (A) until fragrant.

    Add in cinnamon stick, cloves and star anise. Fry for 5 minutes.

    Add tomato paste and chilli sauce, stir-fry well until the tomato paste is become oily.

    Then add in the chicken, pandan leaf and lemongrass together.

    Reduce heat and simmer until chicken is tender and gravy turns thick.

    Lastly add evaporated milk, chillies and tomatoes.

    Season with salt and sugar.

    Garnish with green peas.

Related Recipes by Ingredient

Comments

There are no comments yet.