65. Ayam Masak Merah

• February
• 29

11:49 pm Bird of a kind, Home Cooking, Lunch Time, Spiced it up

I almost always won’t make a good ayam masak merah. Usually it would be too spicy. This was quite spicy, too..
I am still learning.

AYAM MASAK MERAH

Ingredients

• 1/2 chicken, cut into 6 pieces
• 3 garlic cloves, ground/grated
• 2 inch ginger,ground/grated
• 2 TB salt
• 1 TB cracked black pepper

Method

1. Mix all the ingredients together with chicken, and marinade for about 30 minutes. Then deep fry till almost cook. Drain and set aside.

To make the sauce

• 5 garlic cloves, ground
• 5 shallots,ground

• 2 inch ginger, slice thick
• 4 TB curry powder (mix it with 5 TB water)
• 1 cinnamon stick
• 3 cloves
• 2 star anise
• 3 TB oil

• 1 cup tomato puree
• 1 cup evaporated milk
• 1 cup water (or more, depending on how thin you wanted the sauce to be)
• Salt and sugar to taste

Method

1. Heat the oil, saute grounded garlic and shallots till fragrant, then add sliced ginger, continue frying for another more minute.
2. Then add cinnamon stick, cloves and star anise, tomato puree, water , and evaporated milk. Mix well. Add some salt at this point.
3. Cook on medium till it simmers, then add the chicken pieces, and about 2 TB sugar (or less). By this point, if the sauce is too thick, then add some more water, about 1/4 cup maybe.
4. Cover , and cook on medium heat until it comes to a boil (about 15 minutes more), then adjust seasoning. Serve with jelatah and nasi tomato.