Recipe Cuisine: Malaysian
Theme: One Bowl Wonder
Ayam Masak Merah
By: Nicole H
Ingredients
- 600g chicken drumsticks
- 1 teaspoons salt
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1.5 tablespoons lime juice
- 1.5 tablespoons tamarind paste
- 1 tablespoon tomato paste
- 6 dried hot red chillis
- 3 cloves garlic, chopped
- 2 candlenuts, chopped
- 1.5 tablespoons ginger, chopped
- 30g palm sugar, chopped
- 1/2 can diced tomatoes
- 2 tablespoons light soy sauce
- 3 teaspoons dark soy sauce
- 1 star anise
- 1 cinnamon stick
- 2 stalks lemongrass, bruised
- 10 pandan leaves, bruised and tied in a knot.
- 200g cherry tomatoes, halved
- about 600g oil for frying
- 1 cup boiling water, divided
- TO SERVE:
- steamed rice
- lime halves
- cilantro, torn
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
Method
- Place the chicken in a large bowl and sprinkle over the salt, chilli powder, turmeric and lime juice. Rub the mixture all over the chicken, cover with plastic wrap and place in the fridge for 1 hour.
- Pour half a cup of boiling water over the dried chilli's and set aside until softened. Drain well and add them to a blender or food processor along with the candlenuts, garlic and ginger. Process until a thick paste forms.
- Heat the oil in a wok over medium/high heat. Add the chicken and deep fry until golden, drain the chicken on paper towel. You may need to do this in batches.
- Discard most of the oil leaving a couple of tablespoons in the bottom of the wok and reduce the heat to medium. Add the chilli paste mixture and cook stirring constantly until fragrant. Add the tomato paste and tamarind paste and stir for a minute. Then add the palm sugar, soy sauces, remaining water, tinned tomatoes, star anise and cinnamon and stir . Add the chicken, pandan leaves and lemongrass and turn the chicken to coat. Bring to a simmer and then reduce the heat to low, cover and cook for 15 minutes, turning the chicken a couple of times during the cook.
- Remove the lid and cook for another 15-20 minutes until the sauce has thickened a little. Discard the whole spices, pandan leaves and lemongrass stalk. Toss through the cherry tomato halves and serve with steamed rice, cilantro and lime halves.
