In this issue, I will share with you Malay Sweet and Spicy Chicken (Ayam Masak Merah). Every time I eat Malay rice (Nasi Campur), I will definitely get this red color chicken. It looks spicy, but it tastes sweet and sour, very appetizing and delicious!
I personally like to eat chicken drumsticks, but you can substitute other parts if you like. The chicken must first be marinated with turmeric powder and salt. And then deep-fried, which can make the chicken more fragrant.
Peel the ingredients to be blended and cut them into small pieces as much as possible to make a puree when they are put into the blender. Remember to ensure that the ingredients are all smooth, otherwise, it will taste bad.
In this step, the blended ingredients must be sauteed until the aroma is overflowing. And the oil is cooked through to be delicious. I didn’t put a lot of oil, so when the frying is too dry, I need to add a little water, otherwise, it will burn. This step is the most time-consuming, so it can be sauteed in more portions and frozen in multiple servings, which will be more convenient when you want to eat it next time.
Cooking traditional dishes can often seem like a difficult task. It takes a lot of effort. In fact, it only needs to be divided into a few main steps to easily get delicious Nanyang cuisine. Some people use curry leaves in this recipe, but I prefer the refreshing taste of Kaffir lime leaves, which is more fragrant and appetizing when eaten with this Ayam Masak Merah.
Ayam Masak Merah
Please Click 1-5 Star to Rate This RecipePrint Pin Comment & Rate
INGREDIENTS A (Marinated)
- 500 g Chicken
- 1/2 tsp Salt
- 2 tsp Turmeric Powder
INGREDIENTS B (Blended)
- 10 Dried Chilies soaked first
- 5 Cloves Garlic
- 5 Shallots
- 1 Onion
- 15 g Ginger
- 15 g Galangal
- 2 Stalks Lemongrass
- 20 g Belacan
- 100 g Water
INGREDIENTS C (Seasoning)
- 40 g Palm Sugar
- 5 tbsp Ketchup
- 1 tsp Oyster Sauce
INGREDIENTS D (Other)
- 4 pcs Kaffir Lime leaves shredded
- 1 Onion chopped into chunks
- 2 Tomatoes cut into small pieces
- 2 scoops Fried Chicken Oil
- Add turmeric powder and salt to the chicken and marinate evenly for about 30 minutes.
- Wash the dried chilies, cut them into small pieces, and soak them in water until soft.
- Process ingredient B, peel off the skin, and cut it into small pieces.
- Pour off the water used to soak the dried chilies, then put all the ingredient B into a blender and grind them into a smooth puree for later use.
- Deep-fry the marinated chicken until golden brown, drain, and set aside.
- Add the fried chicken oil to the pan, pour in the blended ingredient B, diced tomato, and a part of the onion, and saute it over medium heat until the oil comes out.
- Add in palm sugar, tomato sauce, oyster sauce, remaining onions, and the fried turmeric chicken stir fry until the palm sugar melts. Some water can be added appropriately during the process.
- Finally, add the kaffir lime leaves stir fry evenly, and serve.