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
Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on telegram
Share on print
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