Thursday, October 21, 2010

Ayam Masak Merah


Merah. Red, Red being the food color to Ayam Masak Merah. Big bold reddish food vibes and big in bold tastes Ayam Masak Merah. A famed dish amongst my Malay friends but that doesn't Malaysians like me don't share the same food joy (Sambal Udang Kering Petai & Sambal Tumis Ikan Pari). Not only me, many others by far, if I am not mistaken do (Nyonya Fish Sambal). Made alongside, primarily red chillies and tomato, also scented by our pandan/screwpine leaves. To make, chicken is prior fried and thereafter tipped and stirred into chilli sambal/gravy. Ayam Masak Merah. The rocker for rice. Unless, you have a better suggestion for pairing Ayam Masak Merah (Devilled Prawns).

Ingredients:
For the chicken
1/2 kg of chicken (cut into bite pieces)
1 tsp turmeric powder
Salt for taste
Oil as needed

For the sauce/gravy 
1 - 2 tbsp blended dried red chillies
1 onion (chopped/diced)
1 big onion (sliced into rings; for garnishing) 
1 small can of tomato puree (220g)
3-4 pandan (screwpine) leaves - cut into pieces
Salt for taste

Method
For the chicken
Mix all ingredients.
Deep fry chicken.
Remove and keep aside. 
For the gravy/sauce
Leave enough oil in the same wok and fry onion with chilli paste till aromatic and oil splits.
Add pandan leaves and tomato puree.
Cook for another 2-3 mins.
Put in fried chicken, onion rings and salt.
Mix and stir well before removing from heat.


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4 comments:

  1. Mouth watering, I do something like this with out tomato.

    ReplyDelete
  2. Awesome colour... taste too would be...

    ReplyDelete
  3. Nonstop drooling dear...looks finger licking good

    ReplyDelete
  4. Ayam masak merah all time favourite hehe

    ReplyDelete

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