Ayam masak merah (chicken, chilli and spices) is one of my favourite malay dish. As with Malay recipes, it utilises a lot of spices to create a fusion of tangy and pungent taste. Malay food, never fails to excite the taste buds.
With the proper equipment, this dish should be a walk in the park. Here’s how you do it.
- 3 pieces chicken leg (cut into bite size chunks)
- 2 tbs turmeric powder
- 1 onion (half cut into strips, the other half cut fine)
- 3-4 dried chilli (crushed)
- 2 birds eye chilli (sliced fine)
- 1 x thumbsized ginger, sliced fine
- 4 X chopped tomatoes
- 2 tbs tomato paste
- 2 tbs tomato sauce
- 3 tbs sweet soya sauce (also known as kecap manis)
- 1 tbs sugar
- Vegetable oil
- Marinade chicken in turmeric powder for half hour
- In a mortar, make a paste by griding half an onion, dried chilli, birds eye chilli and ginger into a paste. Alternatively, place them all into a blender with 1 tbs of vegetable oil
- Heat up a pot with 4 tbs of oil then shallow fry the chicken till brown and crispy; well yellow and crispy in this instance (chicken does not need to be complete cooked at this stage) – If your pot is not big enough, consider frying the chicken in batches.
- Remove the chicken and let it rest on paper towels
- With the remaining oil, add in the spice paste and allow to fry for 1-2 minutes
- Add in the tomato paste, tomato sauce, chopped tomatoes, sweet soya sauce and sugar and give it a good stir
- Add in half cup of water and allow the mixture to simmer until it thickens into a gravy like texture
- Add in chicken and allow to cook thoroughly.
- Serve with rice
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