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