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Thursday, April 4, 2013

Ayam Masak Merah

This dish is inspired by Mui Mui of my little favourite DIY.  A chicken dish which I wanted to cook for a long time but never seem satisfied with a recipe to follow.  Years ago, my mum's neighbour taught me how to cook it which was very nice but I didn't keep the recipe cos' I took for granted that I can easily get the recipe from her anytime.  I was wrong cos' soon she wasn't well enough to teach or tell me again.
Anyway, I tried Mui Mui's way which was slightly different from this neighbour but it does taste good especially overnight.  I like this kind of dishes [that can be prepared earlier] so it's hassle free before meal time. 
We had this curry with Carrot Rice and a Stir Fry Celery with Garlic [sorry Phong Hong, I omit the prawns for this dish].  No doubt an enjoyable meal for my family.

Ingredients [slightly modified]
550 gm chicken thigh [I removed the skin] - cut into bite size pieces
[marinate with 1/2 tsp salt and tumeric, dash of pepper for at least 30 minutes]
1 inch piece cinnamon stick
2 cloves
3 cardamons - broken up, used the seeds only
1 red onion - sliced
some oil
Grounded Ingredients
3 shallots
2 cloves garlic
1 cm piece ginger
2 red chillies 
1 tbsp tomato sauce
2 tbsp tomato puree
3 tbsp coconut milk
3/4 water
1/2 tsp salt
1 tbsp sugar
  1. Pan fry marinated chicken pieces in oil until golden brown.  Dish out.
  2. Using the oil, fry spices and grounded ingredients until aromatic.  
  3. Return the chicken to wok and add in all the seasoning to taste and water.
  4. Bring to boil then lower heat to simmer until chicken is tender and gravy is reduced to the consistency preferred.
  5. Serve with rice.
Carrot Rice
[serves 3-4]
200 gm rice [I used Basmathi rice] - washed and drained well
1 small carrot - diced
2-3 pips garlic - chopped
1 tbsp butter
1 tsp salt
350 ml water [or enough to cook rice]
  1. Melt butter to saute garlic until fragrant.  Add in the carrot and rice.
  2. Stir fry to mix well.  Transfer to rice cooker or steaming dish.  Add in water and salt.
  3. Cook rice until done.  If steaming this takes about 25-30 minutes.
  4. Leave for 5-10 minutes before fluffing rice to serve.
Had this rice with Ayam Masak Merak [recipe above].
Stir Fried Celery With Garlic

A very simple stir fry crunchy celery.  For the recipe, hop over to Phong Hong Bakes for details.  My version is slightly different, without the big prawns, only with garlic and fish sauce for seasoning.


Phong Hong said...

Kimmy, I love Ayam Masak Merah. And I still haven't cooked it yet. This is what I look forwards to at Malay weddings together with Nasi Minyak. Thanks for the shout out on the celery dish. Even without prawns it is very good!

kimmy said...

Hello PH, I've bookmarked other versions to try but this one is good enough.

Cheah ~ No-Frills Recipes said...

I've not cooked this dish for a long, long, time. My children love it!

Esther@thefussfreechef said...

Kimmy, your post reminds me i still hv not make this yet...better get going as i really like this dish. Wat a nice meal to pair it w carrot rice n stir fry veg, complete nutrition :)

Alice said...

oh yum!

mui mui said...

Hi Kimmy,
Looking at your AMM makes me wanted to cook this again. My kids enjoy having this very much.
I love stir fried celery too..yum yum
Thanks for the shout out.
Have a wonderful week ahead :D

kimmy said...

Hi Mui Mui, me too wants to TQ for the inspiration. Agree, it is nice.

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