Easy recipe for home made Ayam Masak Merah (Spicy Tomato Chicken)
Ingredients
- Chicken 1 tsp ground turmeric 2 tsp salt 1500 g chicken drumsticks, skin on or whole chicken cut into 16 pieces Ingredients
– Rempah 1 6 - 12 dried red chilies, deseeded warm water, for soaking 4 garlic cloves 80 g shallots 1 stalk lemongrass, white part only 2 ½ cm piece fresh ginger, peeled 2 ½ cm piece fresh galangal, peeled 220 g water 80 g vegetable oil Ingredients
– Rempah 2 (Add in) 2 tbsp tamarind paste 200 g tomato paste 1 tbsp white sugar 120 g brown onion, cut into thin slices (5 mm)
INGREDIENTS (Achar)
½ pineapple
2 fresh red chillies (seeded and sliced)
2 tbs sugar
½ tsp salt
1 stick cinnamon (6cm length)
2 whole cloves
INSTRUCTIONS (Ayam Masak Merah)
Place turmeric and 1 teaspoon of the salt into a small bowl and stir to combine. Place a large bowl onto mixing bowl lid and weigh chicken into it. Cover and place into refrigerator to marinate for 30 minutes. Preheat oven to 200°C. Set aside a roasting tray with a roasting rack. Place chillies into a bowl, cover with warm water and set aside to soak. Transfer reserved marinated chicken into prepared roasting tray. Roast for 25-30 minutes (200°C) or until chicken is cooked through. Meanwhile, proceed with recipe while chicken is roasting.
Make Rempah 1: Drain chillies. Place drained chillies, garlic, shallots, lemongrass, ginger, galangal and 20 g of the water into blender and process into paste. Add oil to pot, saute rempah 1 paste for 10 min.
Add rempah 2: tamarind paste, tomato paste, sugar, remaining 1 teaspoon salt and remaining 200 g water, then cook 2 min. Add onions and cook 5 min. Divide chicken between serving plates and top with sauce to serve. Serve with steam rice and achar nanas.
INSTRUCTIONS (Achar) Remove the skin and eyes of the pineapple. Cut away the core. Cut the fruits lengthwise into long slices, then cut it crosswise into bite-sized triangles. Place the pineapple pieces in a saucepan. Add the chopped chilies, sugar, salt, cinnamon stick and cloves to the pineapple and cook for 5 min on medium heat. Stir occasionally. This dish can be served both hot or at room temperature, as an accompaniment to rich and creamy dishes.