{"id":5485,"date":"2013-07-23T20:11:16","date_gmt":"2013-07-23T12:11:16","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=5485"},"modified":"2014-02-12T22:46:27","modified_gmt":"2014-02-12T14:46:27","slug":"the-malay-spicy-ayam-masak-merah","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=5485","title":{"rendered":"Malay Spicy Ayam Masak Merah"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" alt=\"Ayam Masak Merah 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/07\/Ayam-Masak-Merah-2.jpg\" width=\"500\" height=\"521\" \/><\/p>\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" alt=\"Ayam Masak Merah\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/07\/Ayam-Masak-Merah.jpg\" width=\"650\" height=\"495\" \/><\/p>\n<p style=\"text-align: justify;\">Ayam masak merah, meaning &#8216;chicken in red spicy tomato sauce&#8217;, is a continuation of my specially dedicated effort to cook Malay food to celebrate the upcoming Hari Raya Puasa. It&#8217;s a good way to compliment my previous recipe of Nasi Kunyit too!<\/p>\n<p style=\"text-align: justify;\">Enjoy!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Shallot: 20<\/li>\n<li style=\"text-align: justify;\">Dried chilli: 20, soaked in hot water for 1 hr, drained<\/li>\n<li style=\"text-align: justify;\">Chilli padi: 20<\/li>\n<li style=\"text-align: justify;\">Lemongrass: 2 1\/2<\/li>\n<li style=\"text-align: justify;\">Galangal: 1 thumb length piece<\/li>\n<li style=\"text-align: justify;\">Candlenut: 13<\/li>\n<li style=\"text-align: justify;\">Water: 1.5 cup + 3\/4 cup<\/li>\n<li style=\"text-align: justify;\">Vegetable oil: enough for deep-frying<\/li>\n<li style=\"text-align: justify;\">Chicken drumlet: 1 kg, rubbed with salt for 1\/2 hr<\/li>\n<li style=\"text-align: justify;\">Chicken stock cube: 1<\/li>\n<li style=\"text-align: justify;\">Tomato puree: 300g<\/li>\n<li style=\"text-align: justify;\">Kecap manis: 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">Liquid gula melaka: 3\/4 cup<\/li>\n<li style=\"text-align: justify;\">Salt: 2 tsp<\/li>\n<li style=\"text-align: justify;\">Coriander: 1 stalk, chopped finely<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Blend shallots, chillies, lemongrass, galangal and candlenut with 1.5 cup water to form a rempah (or seasoning paste).<\/li>\n<li style=\"text-align: justify;\">Heat oil in wok. Deep-fry drumlets. Remove once they start to turn golden brown and set aside on kitchen towel.<\/li>\n<li style=\"text-align: justify;\">Pour out the oil, leaving about 1\/4 cup in wok. Add rempah and fry till fragrant.<\/li>\n<li style=\"text-align: justify;\">Add 3\/4 cup water, chicken stock cube, tomato puree and kecap manis. Stir well to mix.<\/li>\n<li style=\"text-align: justify;\">Add gula melaka, salt and lastly the drumlets. Leave to cook for another 1 min.<\/li>\n<li style=\"text-align: justify;\">Garnish with coriander. Serve warm with <strong><a title=\"A Dish Of Indonesian Yellow Rice Called Nasi Kunyit\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=5481\" target=\"_blank\">nasi kunyit <\/a><\/strong>or plain white rice.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/07\/Ayam-Masak-Merah-3.jpg\"><img loading=\"lazy\" decoding=\"async\" alt=\"Ayam Masak Merah 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/07\/Ayam-Masak-Merah-3.jpg\" width=\"650\" height=\"509\" \/><\/a><\/p>\n<p style=\"text-align: justify;\"><em><strong>Trick<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">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.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong><\/strong><\/em><em><strong>Serving<\/strong><\/em>:<br \/>\n4 persons as side dish<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=5485\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Ayam masak merah, meaning &#8216;chicken in red spicy tomato sauce&#8217;, is a continuation of my specially dedicated effort to cook Malay food to celebrate the upcoming Hari Raya Puasa. It&#8217;s a good way to compliment my previous recipe of Nasi &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=5485\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[144,95],"tags":[321,226],"class_list":["post-5485","post","type-post","status-publish","format-standard","hentry","category-malay","category-poultry","tag-hari-raya-puasa","tag-stir-fried"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5485"}],"version-history":[{"count":22,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5485\/revisions"}],"predecessor-version":[{"id":6943,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5485\/revisions\/6943"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}