Ayam masak merah is a very delicious dish. I would usually use instant paste as it is easy and fast to prepare. However, this time I decided to follow all the necessary steps when I saw the recipe from Wendy at Johor Food Fest hosted by Annie, with some minor modification.
- half chicken cut into bite pieces (marinated with turmeric, pepper and salt, set aside for about 30 minutes
- 3 red chilies
- 1 thumbsized ginger
- 1 whole garlic
- 4 shallots
- 1 red onion (sliced)
- 2 tomatoes (finely chopped)
- 1 cinnamon stick
- 3 cloves (bunga cengkih)
- 3 cardamoms (buah pelaga)
- 1/2 cup tomato ketchup
- 1/2 cup santan (coconut milk)
-1/2 cup canned green peas
- salt (to taste)
- sugar (to taste)
1) Blend shallots, chilies, ginger and garlic.
2) Heat oil in a wok and pan fry marinated chicken until golden brown. It is ok if the chicken is not cooked.
3) Dish up and set aside.
4) Leave about 2 - 3 tbsp of oil in the wok.
4) Lower the heat to medium and saute the blended ingredients until glossy.
5) Put in cinnamon, cardamom, cloves and sliced onions. Keep stirring until the onions is translucent and soft.
6) Put in tomato ketchup, chopped tomatoes and coconut milk. Stir and mix well.
7) Return the fried chicken to the wok and cook until the gravy is reduced and thickened.
8) Lastly add the green peas, salt and sugar. Let it simmer for a while and it is ready to be served.
Serve hot with rice."I am submitting this post to Malaysian Food Fest, Johor Month hosted by Annie of Annielicious Food"
I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.