LEAH's Kitchen: Ayam Masak Merah (Malay Dish)

I love #ayammasakmerah and will attack this dish whenever I go to wedding ceremonies. I wasn't sure about the end-result but my family wiped out the dish in less than a day (mind you, 2kg of chicken), so I guess, it can be concluded that the dish was delicious right? Jeez, such a self-brag! Haha!

Ayam Masak Merah (Malay Dish) (8-12pax)

 

Ingredients:

6 garlic (sliced)

1 onion (sliced)

2 inch ginger (chopped)

2 cm lengkuas (chopped)

2 stalk lemon grass (smashed)

6 bunga cengkih

4 buah pelagah

2 bunga lawing

2 cm kayu manis

60 ml asam water

100 gm chilli sos (Maggi brand)

6 tbs sugar

20 tbs chilli boh

2 chicken (skin discarded, cut into parts)

2 ts salt

1 ts Ajinomoto

Tumeric powder

Instructions:

1. Clean chicken parts and marinate with turmeric powder and salt. Deep-fry chicken until it's cooked (do not need to be crispy). Set aside for later.
2. Heat cooking oil and stir-fry lemon grass, bunga cengkih, buah pelagah, bunga lawing and kayu manis till fragrant.
3. Mix in with garlic, onion, ginger and lengkuas. Stir-fry till soften.
4. Mix in chilli boh. Stir-fry till mixture looks crisp and shiny.
5. Add chilli sos and seasoned with sugar, salt, ajinomoto and asam water.
6. When mixture starts to thickened, add chicken and mix till even.