Ayam Masak Merah
This dish is usually kept for special occasions, and is perfect to eat with our Nasi Tomato. Very rich in flavour, this chicken dish has quite a spicy kick to it, but you can reduce the amount of chilies if you prefer a milder taste.
Prep Time
10 min.
Cook Time
20 min.
Total Time
30 min.
Type
Family Faves
Difficulty
Novice
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Ingredients
| 1 tsp Turmeric Powder | |
| 1 whole Chicken | |
| 1 tsp Chicken Stock | |
| 2 tsp Salt | |
| 500 ml Cooking oil (approx - enough to cover the chicken pieces) | |
| ½ cup Oil | |
| 20 Shallots (peel & blended) | |
| 1 whole Garlic Bulb (peel & blended) | |
| 1 cup Dried chillies (blended)*reduce for milder taste | |
| 3 Lemongrass stem (bottom stem only)*optional | |
| 2 tbsp Tomato sauce | |
| 1 tbsp Oyster Sauce | |
| ½ cup Tamarind Paste | |
| 1 ½ tsp Salt | |
| 1 tsp Chicken Stock | |
| 2 tbsp Brown Sugar |
Instructions
- Marinate chicken pieces with turmeric, chicken stock and salt
- Heat up the oil in a wok over high heat, put in the chicken until half cooked, set aside
- Peel and blend the onions and garlic together
- Heat up 1⁄2 cup oil and fry onions, garlic, chilli, lemongrass stir til fragrant
- Then add Tomato sauce, oyster sauce and tamarind stir for 5 mins
- Add in the chicken, salt, chicken stock and sugar then cook for another 10mins
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