Ayam Masak Merah

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October 05, 2010     Hits: 1241    
 
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Fried chicken tossed in red gravy; it is normally served with Briyani rice or white rice. You can choose to make it hot (just generously add chili sauce) to match the color or you can opt to make it slightly sweet (by adding some sugar). Malaysians often like it hot but the recipe can easily be adjusted to suit your own personal taste.

 

 

 

Prep Time: 40 minutes Cook Time: 45 minutes Serving: 4-6 person

 

Ingredients:

1 chicken cut into 12 pieces
4tbsp cooking oil
1 large onion
6 cloves garlic
3 cardamoms
1 star anise
1 cinnamon stick
200g tomato sauce
100ml evaporated milk
100ml water
Salt to taste
 

Ingredients to be ground

2 tbsp chilli paste
8 peeled shallots
2cm ginger
5 peeled garlic
2cm belacan

Direction:

  1. Rub chicken with salt. Set aside to marinate for a few minutes. Heat cooking oil in a pot and fry chicken until cooked. Remove and set aside.
  2. Heat oil in a pan and fry onion and garlic until brown. Add ground ingredients and stir-fry until fragrant.
  3. Stir in tomato sauce, evaporated milk and water. Stir and leave to boil.
  4. Add fried chicken and cook until gravy thickens. Season with salt.
  5. Serve with white rice.

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Malaysia Kitchen Secretariat,
12th Floor, East Wing, Menara MATRADE,
Jalan Khidmat Usaha, Off Jalan Duta,
50480 Kuala Lumpur, Malaysia.
Tel : +603-6207-7273 / 7272 / 7266
Fax : +603-6203-7024

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Malaysia Kitchen for the World is a global initiative of the Malaysian government that aims to educate and inform consumers about Malaysian cuisine and Malaysian restaurants throughout the world.

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