Thursday, 18 April 2013

香辣红番茄红鸡(Ayam Masak Merah)

这道前些日子,在网上超红的"Ayam Masak Merah",
安迪漾试煮了几回,在安家倒也挺受欢迎,
安家Na  Nak,更要求“安哥”屡屡,
所以,我还是做个记录,改天我不在时,
他突然怀念起来,也有个参考。






食谱参考:小雨伞

香辣红番茄红鸡 :

材料:
(a)                                                                                                     

▪ 鸡腿 6只(约850g)
▪ 盐 1tsp
▪ 黄姜粉 1/2tsp
▪ 胡椒粉 少许

(b)
▪ 小洋葱 3个
▪ 蒜头 2瓣
▪ 姜 1cm
▪ 红辣椒 2条 (Ps:留起半条辣椒,斜切片,备用)
▪ 小辣椒 2条

(c)
▪ 桂皮 2寸
▪ 丁香 3个
▪ 豆蔻籽 (cardamom) 3个
▪ 大洋葱(切片)1个

(d)
▪ 番茄酱 1/2杯
▪ 椰浆(或原味优格)1/2杯
▪ 清水 1/2杯
▪ 盐 1/3tsp
▪ 白糖 1Tbsp
▪ 罐装青豆 1杯(我也没放)
▪ Asam水 (Asam糕用如拇指头一般大,加2~3大汤匙水,用手搓匀,取汁使用)


做法:
1)把(a)料的盐,黄姜粉,胡椒粉放入鸡腿里,腌制30分钟。把(b)料用搅拌机磨成辣椒糊(如上图)。
2)热油锅,把鸡腿表面煎成金黄色(不用熟,8分熟),放在吸油纸上吸去多余的油份,待用。(如右图)
3)把2-3Tbsp油留在锅里,中火炒香磨细的(b)料(和斜切的辣椒片),然后加入(c)料翻炒至洋葱片成透明状态。
4)把(d)料加入(除了青豆),再加入半熟的鸡腿,(加Asam水)煮至酱汁稍微收干,最后才加入青豆,让酱汁微滚片刻即可上碟。(注:不要把酱汁收得太干,可以保留多些汁,很好下饭的哦)








Ayam Masak Merah:
Ingredients :

(a) 
6 chicken thigh (about 850g)
1tsp salt
1/2tsp turmeric powder
Some pepper

(b)
3 small onions
2 cloves garlic
1cm ginger
2 red chili (reserve 1/2 of a chili and slanting slice for later use)
2 chili padi

(c)
2 inches cinnamon stick
3 cloves
3 cardamom
1 big onion, sliced

(d)
1/2 cup tomato sauce
1/2 cup coconut milk / plain yogurt
1/2 cup water
1/3tsp salt
1tbsp sugar
1 cup canned green pea (I omitted it)
Some tamarind juice (1 tbsp tamarind paste + 100ml water)


Method:
1.  Add the salt, turmeric powder and pepper from ingredient (a) to chicken thighs and mix well then allow to marinate for 30 minutes.
2.  Use a blender to blend ingredients (b) evenly.
3.  Heat up the oil in a wok and deep fry the marinated chicken thigh until almost cooked. Place them on a kitchen towel to remove excess oil, then set aside for later use.
4.  Keep 2 - 3 tbsp oil in the wok to saute the blended ingredients (b) until fragrant, then add in ingredients (c) and stir-fry till the onion slices become translucent.
5.  Add in all ingredients (d) except the green pea, then add in the almost-cooked chicken and tamarind juice, cook until the gravy thickens. Lastly add in the green pea, boil it for 1 minute. Serve with a bowl of pipping hot white rice.


 This "Ayam Masak Merah" is a dish that is very rice inviting. Because of the tangy sweet taste, coconut aroma and fragrant mix blended spice gravy, it will cause you to consume more rice unintentionally.


I have cooked this yummy chicken countless time, especially when I have some visitors over for dinner.
So far, none of them dislikes it.


 I myself really like the soft texture of the chicken that comes from simmering over a low flame, and the super delicious gravy which always makes it difficult t


 if you haven't taste this scrumptious Malay dish,
 just give it a try,
I believe you may fall in love.


@@@@@ Enjoy ! @@@@@

7 comments:

  1. 安蒂漾,被你那句:“改天我不在时,他突然怀念起来,也有个参考。”搞得我鼻头酸酸的。。。

    虽然不能逃避生离死别,可是一想到我哪天不在了,我的孩子不懂会觉得无依无靠吗?毕竟她只能一个人承担一切,没有兄弟姐妹可以依靠。。 (T_T)

    ReplyDelete
  2. 看来我鼻子也有点酸酸哦。。。。
    不要想太多,平淡平凡是福嘛!
    开心点!

    ReplyDelete
  3. 昨天eileen才和我提起这个masak merah。找一天煮了这个,还要煮nasi tomato来搭配呢。

    ReplyDelete
  4. 哎哟。跟小雨伞一样,我很怕,怕我走了我的孩子觉得无依无靠。所以我常跟赛鲁说无论什么事,孩子这么小,我一定坚持到最后。女人真的会因为母爱变得更坚强。

    ReplyDelete
  5. 哈哈哈!这个我很快就要表演了,好兴奋噢!
    毕竟煮饭仔总是离我远远的,嘻嘻!

    ReplyDelete
  6. 哦!有我喜欢的“Ayam Masak Merah", 我要加饭!!!! 哈哈!

    ReplyDelete
  7. 这个我要mark下来
    接下来应该会出现在我的厨房里:)

    ReplyDelete

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