Ayam Masak MerahBy Mable Tan • Mar 27th, 2011 • Category: From My Mother's Kitchen
I have a huuuuuuuuuuggggeee weakness for ayam masak merah, which is chicken coated in a rich, tomato and honey sauce. Culturally in Malaysia, it is a Malay dish and they certainly do it very, very well. Whenever my parents dragged us to a Malay wedding, the only thing I look forward to is this dish (let me say now that Malay weddings are beautiful but for a kid, any weddings, no matter what cultural background, are boring). Bring on Hari Raya, my eyes skips to ayam masak merah. Sorry, but lemang and rendang never really made it to my list.
Being here in Linköping meant that Asian cuisine is slightly limited. Not just that, ingredients comes up short (as I’ve already mentioned here), so, I had to improvise. It wasn’t too bad, missing an ingredient or two, I thought. But if you like the full (proper) recipe, you can go to Elaine’s blog: A Series of Kitchen Experiments.
P.S.: Don’t forget about our Yummilicious Postcard & Photo Giveaway! I’m picking a winner on April 1, 2011.
Here’s my version:
Ayam Masak Merah Madu / Chicken with Honey Tomato Sauce
(Adapted from A Series of Kitchen Experiments)
A for frying:
- 5-6 chicken drumsticks*
- 1 ½ teaspoon salt
- 1 teaspoon ground turmeric
- 1 tablespoon plain flour
- a pinch of pepper
- Enough oil for deep frying/shallow frying
B for blending:
- 1 large onion, cubed
- 4 cloves of garlic, peeled
- 1 inch of ginger
- 5 red chilis, de-seeded
- 1 tablespoon ground cumin
- 1/4 tsp hot paprika (optional)
- 2 tablespoon ground coriander (subst: ground basil)
C for sauce:
- 1 large onion, sliced in rings
- 1 x 400g can of chopped tomato
- 2 tbsp tomato paste
- 2 cloves of garlic, chopped
- 1 inch of ginger, chopped
- 1/4 tsp of ground cardamom
- 1/4 tsp of ground cinnamon
- ½ cup sultanas
- 3 tbsp of honey
- 2 tbsp raw sugar
- juice from half a lemon
- salt to taste
- Put all (except oil) of (A) in a ziplock bag. Shake the bag until all the chicken pieces are well coated. Let chicken marinate for 30 minutes
- Heat oil in a pan on medium heat. When oil is hot, add the chicken pieces and fry until all sides are golden brown. Drain off the oil with paper towels and set aside.
- Blend all of (B) and set aside.
- Discard most of the oil used for the chicken but two tablespoons.
- In the same pan, saute cardamom and cinnamon until fragrant (approx. 1-2 mins) on medium high heat.
- Add garlic, ginger and sultanas. Cook until sultanas plumps up and then, add the chopped tomatoes, tomato paste and blended ingredients (B).
- Saute the sauce until it forms a thick paste then add the honey, lemon juice, raw sugar and salt.
- Stir in the chicken and onion into sauce. Combine well.
- Let the sauce thicken and reduce. Lower heat, cover the pan and continue cooking for about 15 minutes.
- Serve with white rice. Om nom nom! It’s time to eat!
*NOTE: You can use other chicken parts if you wish