Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Since Raya mood is in the air, decided to make some tomato rice, ayam masak merah and cucumber salad. We had some friends come over and they seemed to enjoy the food, so it must have been good :)

Ingredients:
Chicken - 1 cut into small pieces
Dried chilies - 20 soaked
Galangal - 2 inch piece
Ginger - 2 inch piece
Onion - 2
Lemongrass - 5 stalks
Garlic - 5 cloves
Star anise - 4
Cardamons - 3
Cloves - 5
Cinnamon stick - 1
Tomato soup - 1/2 can
Coconut milk - 1/2 can
Turmeric - 1 tsp
Spring onions - 1stalk
Salt to taste

Marinate the chicken pieces with turmeric and salt. Set aside for 1/2 hr then deep fry til golden brown.
Blend onion, garlic, ginger, lemongrass, galangal and chilies to a fine paste.
Heat some oil and stir fry star anise, cardamons, cinnamon and cloves until fragrant.
Add in the blended paste and increase the heat until the mixture bubbles. Reduce the flame and let it simmer until the oil is separated from the paste (pecah minyak).
Add in tomato soup, coconut milk and chicken. Stir well and let it simmer until the gravy thickens.
Season with salt and garnish with some spring onions before serving!

Comments

Sardine Peratal

Sardine comes very handy when there's nothing left in the fridge to cook. We normally keep a few tins for 'emergencies'. Here's a simple sardine recipe! Ingredients: Sardine - 1 big tin Onions (sliced) - 1 Garlic (chopped) - 3 cloves Dried chilies (cut into 1-inch lengths) - 3 Cumin seeds - 1 tsp Curry leaves - 1 spring Chili powder - 2 tbsp Tamarind juice - 1/4 cup Salt and pepper to taste Pour out the sardines onto a plate and remove the middle bones. Heat some oil and sauté cumin seeds, onions, garlic, dried chilies and curry leaves until fragrant. Add chili powder and tamarind juice. Keep stirring. Add a little water if necessary. Put in the sardines and break them up a little. Season with salt and pepper and cook for about 5-10 minutes. Dish out and serve.

Chicken Sambal

Phew! I'm finally able to update this blog after a 3 month hiatus! Hope you enjoy this chicken sambal recipe! Ingredients: Chicken - 15-20 medium sized pieces Dried chillies - 8-10 Red onion - 2 Garlic (crushed) - 1 clove Ginger - 2 inch piece Shallots -3 Tomato - 1 Chili sauce - 3 tbsp Lemongrass - 2 stalks Salt to taste Sugar to taste Blend half of the red onion, shallots, garlic, ginger and deseeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste. Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked. Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well. Season with salt, and sugar. Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.

Dry Chicken Peratal

Ingredients: Chicken – 1/2 kg medium size pieces Onions – 4 big sliced thinly Ginger-garlic paste – 3 tsp Curry leaves – 2 spring Chili powder – 3 ts p Coriander powder – 5 tsp Turmeric powder – 1 tsp Garam masala powder – 1 tsp Salt to taste Pepper to taste Marinate the chicken with 1 tsp ginger-garlic paste and salt for 1/2 hr. Cook on low heat without adding much water. Once chicken is 50% cooked, dish out and keep it aside. Heat oil in a pan, add onions, curry leaves, salt and rest of the ginger-garlic paste. Saute it for about 10 minutes until the onions turns very translucent and soft. Add all the spices and fry it for another 3 minutes. Now add the partially cooked chicken and fry it well till the chicken is well coated with the masala and is cooked well. Continue stirring. When a reddish brown color is attained, the dish is ready to be served. Garnish with chopped coriander leaves and serve with rice or chappati.

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