Saturday, March 20, 2010

Ayam Masak Merah

This is one of the few varieties of Ayam Masak Merah.

1 pc chicken, cut to desired size (mine was 12 pcs)
3 big onion, peeled & cut
1" ginger
2 lemongrass, cut to small pieces
2 medium ripe tomatoes, cut to smaller pieces
1 1/2 cup cili paste
1 cup coconut milk
1 cinnamon bark
3 star anise
3 cardamom 
sugar & salt to taste.

- Marinate chicken with turmeric & salt.
- Blend onion, lemon grass, ginger & tomatoes.
- Fry chicken in enough oil. Put aside
- Using the same oil, throw in cinnamon bark, star anise & cardamom.
- Add in blended onion, and stir till fragrant.
- Pour cili paste and let it cook, stirring now and then. You can tell the cili is cooked when the cili paste & oil separates.
- Pour in coconut milk and let it boil.
- Put the chicken and let it cook further or until gravy thickens slightly
- Add salt & sugar to taste.
- Done. garnish with chinese celery  

1 comment:

  1. Hello Makcik, I have not eaten this long, long time. I guess as this more a Malay style dish as I only ate it at Malay friend's homes wayyyy back in the 70s, 80s.

    From the ingredients you use, I can just imagine the wangi....belum masuk tumah, buka kasut da dapat the lovely scent.
    I guess it's the cinnamon bark and lemon grass that gives a kick!
    Makcik, your hubby da berapa kali tukar tali pinggang all the years? Arhaaa ha ha.

    When I left KL 25 years ago I weiged myself at Subang airport, the scales showed 145 pounds. Today, I weigh 206 pounds or 94 kilos.
    And itu pun ta'makan ayam masak merah. Kalau ada, habis cherita, ha ha.

    I think your speciality is chicken cooking. By the way, you pakai ayam kampong ke ayam bandar? Ha ha.
    Have a nice day, Makcik, simpan satu lagu dalam hati.