Ayam Masak Merah

Ingredients

1 Whole Chicken, cut into 10-12 pieces
1 Teaspoon of Salt
1 Tablespoon of Turmeric Powder
6 Onions
6 Cloves of Garlic
2-3cm of Ginger
5-6 Fresh Red Chillies
2-3 Fresh Birds Eye Chilli
1 Lemongrass
2-3 Kaffir Lime Leaves
1 Can of Tomato Puree
1 Fresh Tomato
Salt and Sugar to Taste
1 Cup of Water
Ayam Masak Merah with a twist (meaning using fresh lemongrass and kaffir lime leaves) this recipe is all about enjoying that familiar special dish but with a slight fresh twang to it. Fresh Chicken should never ever smell. Best kept in a cool fridge and patted down dry with a sprinkle of salt.

Instructions

1. in a bowl, put in all the chopped chicken. Rub the chicken with salt and turmeric powder. Set aside.
2.blitz together onions, garlic, fresh red chilies and birds eye chili.
3.grind the ginger and smash the lemongrass with the back of a knife.
4.heat oil in a large skillet over medium high heat. Brown the chicken in the hot oil until golden on all sides. Remove chicken from the skillet and set aside.
5. Remove the oil from the skillet, leaving about 2 tablespoons. Cook and stir the chili paste with ginger until fragrant.
6.add in the tomato puree and stir in some water,adding more if needed.
7.add in the lemongrass and kaffir lime leaves and bring to a boil.
8.add in all the chicken, salt and sugar and let it simmer until the chicken is fully cooked and lastly toss in the tomatoes and cook for another 5 minutes. Serve hot.

Ayam Masak Merah with a twist (meaning using fresh lemongrass and kaffir lime leaves) this recipe is all about enjoying that familiar special dish but with a slight fresh twang to it. Fresh Chicken should never ever smell. Best kept in a cool fridge and patted down dry with a sprinkle of salt.

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