Ayam Masak Merah With Gula Melaka

Ayam Masak Merah With Gula Melaka

Ayam Masak Merah.jpg
Ayam Masak With Tomato Rice

4 chicken legs (washed and cut into bite size)
4 potato – cut into small chunks (deep fry till 1/2 cooked) (optional)
1 yellow onion – cut into rings
2 stalk lemon grass – bruised
2 pieces Pandan leaves – knotted
salt to taste
1 tbsp orange sugar
4 tbsp gula melaka
Chopped coriander leaves

Sauce Ingredients
1 tbsp  Light Soy Sauce
1 tsp  dark soy sauce
1 tbsp tamarind paste (mixed with 2 tbsp water)
1/2 can tomato paste
60 ml coconut milk (optional)
100 ml water (add more if you want more gravy)

Blended ingredients
3 tbsp chilli paste
3 red chillies
1 big red onion
4 shallots
3 cloves garlics
3 buah keras
2 stalks lemon grass
1 inch galangal
1/2 inch turmeric
2 inch ginger
1 tbsp oil
1 tomato

1)  Marinate chicken with 1 tsp turmeric powder,salt and cornflour for 20 minutes. Heat oil in a wok and deep fry the chicken until golden. Drain and set aside.
2) Heat up a clean wok with 3 tbsp oil and saute the blended ingredients and lemongrass till aromatic and oil separates. Add in sauce ingredients, pandan leaves, gula melaka, orange sugar and mix evenly. Stir over low heat and simmer till sauce thickens, add in chicken, potato,  stir and mix till chicken & potato are  well coated with the gravy. Cook for a further 3 mins till sauce is a bit dry. Season with salt and taste accordingly. Adjust to your preference.
3) Transfer to a serving plate, top with coriander leaves and onions. Serve hot with tomato rice and mixed acar.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s