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Ayam Masak Merah Recipe
2 x 0.9-1kg chicken, cut into 8 pieces/chicken
20 dried chillies, soaked
2 red onion
5 cloves of garlic
25g galangal (lengkuas)
2-3 star anise
3 inch of cinnamon
1 can of tomato soup
1 can (400ml) coconut milk
Salt to taste
Vegetable oil for deep frying plus ¼ cup extra
1 cup of peas, optional
Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.
Heat up the wok with ½ cup of oil. Sauté the spices : Cinnamon, star anise, cloves and cardamom until fragrant. Then add in the blended paste. Bring the heat up until the paste bubble then lower the heat. Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste (pecah minyak). Add in canned tomato soup, coconut milk and chicken pieces. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened. Add peas and season with salt to taste. Garnish with some spring onion before serving.