Ayam Masak Merah
Serves: 4 pax | Preparation time: 1 hour
Ingredient
- 1 cup KNIFE Premium Cooking Oil
- 1kg chicken, cut into 8 pcs
- 1 tsp turmeric powder
- 1 tbsp salt
- 1 cardamoms
- 3 cloves
- 1 star anise
- 1 cinnamon stick
- ½ inch galangal
- 1 lemongrass, inner core, bruised
- 4 tomatoes, cut into small cubes
- 2 tbsp tomato puree
- 1 tsp Worcestershire sauce
- 3 tbsp sugar
- 1 tsp salt
- 250ml for rempah blending
- 700ml water for stewing the chicken
- Coriander leaves to garnish
Spice Paste (Rempah)
- 10 dried chilis, cut
- 6 shallots
- 2 garlic cloves
- 1 inch ginger, peeled
Cooking steps:
Step 1: Marinate the chicken
- In a bowl with the chicken, add in turmeric powder and salt. Wear a glove and give the chicken a good rub. Marinate for 10 minutes
Step 2: Prepare the spice paste
- Soak the cut dried chilli until it is soft. Remove from water. Pour away the water, use scissors, and cut into small pieces.
- Add all the spice paste ingredients to a blender. Blitz until the ingredients become a smooth paste. Add in minimal water gradually and continue to blitz it.
Step 3: Cook the dish
- In a pot, pour in KNIFE Premium Cooking Oil.
- Add in the chicken and shallow-fry till all sides are cooked and there is no visible pink meat surface.
- Remove the chicken from the pot. Pour away 50% of the oil.
- Add in cardamom, cloves, star anise, cinnamon stick, lemongrass, and galangal. Sauté till fragrant.
- Add in spice paste. Cook on medium-low heat until the paste becomes a darker hue.
- Add in tomato, tomato puree, Worcestershire sauce, sugar, salt, the half-cooked chicken, and water. Turn the heat up and let it come to a boil.
- Reduce the heat, cover the lid to let it simmer for 20 minutes, and occasionally lift the lid to stir. Add in about 200 ml of water progressively if the sauce has become too thick. The consistency of the gravy is up to personal preference. The tomato should also have completely softened and been reduced to a paste. Give it a final taste test.
- Place on a serving plate and garnish with coriander.