Ayam Masak Merah is one of my favorite Malay foods. I love Malay foods but I seldom cook them because I am not familiar with those herbs or spices used in Malay cuisine. However, I was inspired to cook this super delicious dish after I saw Mui Mui and Cass cooked them for Little Thumbs Up event.
香辣红番茄鸡是我来吉隆玻后，接触最多也是最爱的一道马来料理。喜欢它甜中带辣的味道，非常好吃！我很爱吃马来料理，但是且很少煮马来料理，原因是我搞不清楚那些香料的名称和用法。不过,当我看到Mui Mui 在“小姆子”活动里的这道香辣红番茄鸡时，心里开始蠢蠢欲动了，之后又看到Cass煮这道美食，我终于忍不住了。恰好，最近有去登嘉楼，便趁机了解和购买一些新鲜的香料。所以，今天就煮了这道好吃的料理。
Deng deng deng deng!!! My fragrance Ayam Masak Merah and Garlic rice on board !!!!
等等等等.!!! 香喷喷的香辣红番茄鸡 & 蒜香饭上桌啦！
Ayam Masak Merah （香辣红番茄鸡）
(Recipe adapted from Table for 2 or more with minor changes in red)
850gm chicken parts (6 large drumsticks) (I used 2 large drumsticks)
1 tsp salt (I used 1/2 tsp)
½ tsp turmeric powder
Dash of pepper
2 cloves of garlic
1 cm ginger
2 red chilli
2 inches cinnamon (I used 1 inches cinnamon)
3 cloves (bunga cengkih)
3 cardamoms (buah pelaga)
1 red onion sliced
½ cup tomato ketchup
½ cup coconut milk
½ cup water
1/3 tsp salt
1 Tbsp sugar
1 cup canned green peas (I used Ayam brand of which is more pale in colour and has that soft mushy texture) (I didn't add this)
1 tbsp of tomato puree (I follow Mui Mui version)
- Marinate chicken with salt, turmeric and pepper for at least 30 minutes.
- Mill shallots, ginger, garlic and chilli. Heat wok and put in ½ cup of oil. Pan fry chicken pieces until the skin turns golden. Dish up. It’s ok if the chicken is not cooked thoroughly and still oozes some blood.
- Pour away some of the oil, leaving behind about 2-3 Tbsp of oil.
- Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and continue to sauté until the onions looks translucent and wilts.
- Put in the rest of the ingredients, except peas. Return chicken into the wok to cook until the gravy reduces to preferred amount.
- Put in green peas and let it cook for a while. Dish up and serve.
Garlic Rice (蒜香饭)