Ayam Masak Merah Kering
Ingredients A
570g chicken, cut into medium pieces
1/2 tsp turmeric powder
1/4 tsp salt
Ingredients B
2 tbsp tomato puree
1/2 a chicken cube
3/4 cup coconut milk
1/2 tsp Adabi tamarind Extra paste mix with1 tbsp water
1 small tomato, chopped
salt and sugar to taste
Grind into a paste
1 in cinnamon stick
2-star anise
5 cardamom
6 dried red chillies (soak in hot water for 15mins and drained)
1 red chilli, cut into 5 parts
17g ginger
85g shallots
12g garlic
2 lemongrass, cut into smaller parts
Marinate ingredients A for 20mins. Deep fry the chicken and keep aside.
Heat a wok, adding in 5 tbsp oil from the fried chicken. Saute the ground paste until aromatic. Then add in chopped tomatoes, tamarind paste and tomato puree. Stir well until tomato turns mushy. Pour in the coconut milk and leave to simmer for a few seconds. Throw in the fried chicken and stir to combine. Add salt and sugar to taste. Mix until the dish is dry. Serve as a side dish with rice.
570g chicken, cut into medium pieces
1/2 tsp turmeric powder
1/4 tsp salt
Ingredients B
2 tbsp tomato puree
1/2 a chicken cube
3/4 cup coconut milk
1/2 tsp Adabi tamarind Extra paste mix with1 tbsp water
1 small tomato, chopped
salt and sugar to taste
Grind into a paste
1 in cinnamon stick
2-star anise
5 cardamom
6 dried red chillies (soak in hot water for 15mins and drained)
1 red chilli, cut into 5 parts
17g ginger
85g shallots
12g garlic
2 lemongrass, cut into smaller parts
Marinate ingredients A for 20mins. Deep fry the chicken and keep aside.
Heat a wok, adding in 5 tbsp oil from the fried chicken. Saute the ground paste until aromatic. Then add in chopped tomatoes, tamarind paste and tomato puree. Stir well until tomato turns mushy. Pour in the coconut milk and leave to simmer for a few seconds. Throw in the fried chicken and stir to combine. Add salt and sugar to taste. Mix until the dish is dry. Serve as a side dish with rice.
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