Malay Spicy Ayam Masak Merah

Ayam masak merah, meaning ‘chicken in red spicy tomato sauce’, is a continuation of my specially dedicated effort to cook Malay food to celebrate the upcoming Hari Raya Puasa. It’s a good way to compliment my previous recipe of Nasi Kunyit too!

Enjoy!

Ingredients:

• Shallot: 20
• Dried chilli: 20, soaked in hot water for 1 hr, drained
• Chilli padi: 20
• Lemongrass: 2 1/2
• Galangal: 1 thumb length piece
• Candlenut: 13
• Water: 1.5 cup + 3/4 cup
• Vegetable oil: enough for deep-frying
• Chicken drumlet: 1 kg, rubbed with salt for 1/2 hr
• Chicken stock cube: 1
• Tomato puree: 300g
• Kecap manis: 1/2 cup
• Liquid gula melaka: 3/4 cup
• Salt: 2 tsp
• Coriander: 1 stalk, chopped finely

Method:

1. Blend shallots, chillies, lemongrass, galangal and candlenut with 1.5 cup water to form a rempah (or seasoning paste).
2. Heat oil in wok. Deep-fry drumlets. Remove once they start to turn golden brown and set aside on kitchen towel.
3. Pour out the oil, leaving about 1/4 cup in wok. Add rempah and fry till fragrant.
4. Add 3/4 cup water, chicken stock cube, tomato puree and kecap manis. Stir well to mix.
5. Add gula melaka, salt and lastly the drumlets. Leave to cook for another 1 min.
6. Garnish with coriander. Serve warm with nasi kunyit or plain white rice.

Trick:

• Supposedly, deep-frying the drumlets before frying them with the rempah adds to the fragrance and bite of the meat itself. Grilling or roasting them are good alternatives to deep-frying too.

Serving:
4 persons as side dish