Ayam Masak Merah
Born and bred in Singapore had cool advantages in experiencing multiple food cultures while growing up. Each cuisine had its unique flavour, Singaporeans tend to "Mix" & "Match" flavours in daily cooking efforts.
We were branded as "Rojak" (Mixed) cultures, yet united we stand!
Ayam Masak Merah, better known as "Asian Rich Sauce Casserole" brings an unique combination of tangy and spicy flavours to taste. This dish is greatly paired with simple buttered basmati rice.
Now, shall we get to the recipe?
Cooking time: 2 hours (including marination)
1. Marination ingredients
4 pieces boneless chicken thighs
4 pieces chicken wings
1 tablespoon tumeric powder
1 tablespoon chilli powder
1/2 teaspoon salt
2. Spice Ingredients
2 pieces of star anises
2 pieces of cardamom
2 pieces of cinnamon sticks
2 pieces of bay leaves
3. Grind Ingredients
1 piece of kunyit (tumeric)
1/4 piece of ginger
5 cloves of garlic
1 stalk of lemongrass
1 piece of galangal
8 pieces of dried chillies
6 pieces of bird's eye red chillies
1 can of tomato paste, 250 grams
4. Saute Ingredients
4 large onions
1 tablespoon of coriander powder
1 tablespoon of cumin powder
4 tablespoons of coconut milk
4 pieces of pandan leaves
5. Garnish Ingredients
Chopped 100 grams of coriander leaves
Cooking steps:
Marinate ingredients and leave for 30 minutes
Grind ingredients and set aside
Light fry marinated chicken for 20 minutes till skin is lightly fried
Heat 4 tablespoons of olive oil in low heat
Add spice ingredients and saute for 2 minutes
Add grounded paste, remaining saute ingredients and keep stirring in low heat
Add fried chicken pieces and leave it low heat for 15 minutes
Add salt to taste
Remove from wok, garnish & serve
Some key notes to add:
1. Add chopped boiled potatoes if preferred
2. Add hard boiled eggs if preferred
3. Healthy finish : Prepare green salad as an add-on
4. Happy meal finish: Prepare buttered basmati rice
Enjoy Earthy Asian meal now!
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