AYAM MASAK MERAH

      MASAK MERAH 

AYAM MASAK MERAH 

Ingredient A: Marinate 

• 3 Chicken Drum Stick
• 1 tbsp turmeric powder
• 1/2 tsp  salt
• Sufficient cooking oil for deep frying.

Coat and season drum stick with turmeric and salt for estimate 1/2 hours before deep frying
Ingredient B :  Spices Paste To blend:

• 10 dried chilies (De seed dry chilies and soak in hot water till soften before blend)
• 5 fresh Chilies
• 10 shallots
• 6 cloves  garlic
• 3 inches  ginger
• 1 lemongrass
• 1 inch turmeric

Place ingredients B  into a blender add minimum water just nice to blend.
Blend  until fairly fine. Set aside.
Ingredient C: 4 spices 

• 1-2  Cinnamon stick
• 3 Star Anise
• 4-5 Cardamom
• 4-5 Cloves

Ingredient D: Others

• 2 pieces of screw pine leaves
• 2 fresh tomato (cut into quarters)
• 1 can Kimball 215 g tomato puree
• 1/4 ring  palm sugar
• 1 yellow onion cut into rings
• 4 tbsp Cooking oil
• 150 ml  coconut milk
• 1 tbsp tamarind paste juice
• 2 cup water for gravy

Ingredient E: Seasoning 
Salt, sugar or chicken granules..for seasoning according to preference taste
Direction 

• Heat up a wok and add in cooking oil , Add in spices paste and 4 spices, saute until aromatic.
• Add in screw pine leave, tomato puree, fresh tomato, palm sugar, Keep stirring until well combine.
• Add in coconut milk, tamarind paste, water. keep stirring until well combine & let it simmer.
• Add in yellow onion rings and add seasoning to taste as per preference.
• Lastly add in chicken and mixed them well and allow it simmer estimate another 10 minutes.
• Dish up.

Note:

• How thick your gravy you want it .. depend on individual 
• The concentration of coconut may varies.. some likes less and some concentrate coconut.
• Strong or mild herbs fragrant again depend on own preference. 

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