Monday, August 07, 2006

Sweet Red Chicken

(Ayam masak merah)

As usual, my recipes are really for people like me who are living overseas and want a taste of home using whatever ingredients that are available here. Enjoy cooking!

A. 4 pieces of chicken, with skin
Some turmeric powder
Salt to taste

B. 1 bombay onion
2-3 cloves garlic

Basic Malay aromatic spices:
1”-2” cinnamon stick
2-3 cloves
1 star anise
2-3 cardamon seeds

1.5 tsp chilli powder or more if preferred
1.5 ” ginger, sliced into strips
3 - 4 tsp tomato puree
2 Tbs tomato ketchup
3-4 tbs fresh milk
½ Bombay onion sliced into strips
¼ cup frozen peas
Oil for frying
Pinch of sugar - optional

Mix ingredients A together and fry in hot oil until chicken is cooked and crispy on the outside – but not too hard to bite into. Set aside. Blend (in a blender) ingredients B. Fry the spices in hot oil for 1-2 minutes and pour in the blended mixture, ginger strips and chilli powder - cook for 8 - 10 minutes or until mixture turns into a darker colour. Stir occasionally. Add tomato puree, milk, tomato ketchup and stir. If mixture looks a little dry – add a few tbs oil used to fry the chicken. Add the fried chicken together with the onion strips. Stir. Add the peas once the onions are cooked/ 2-3 minutes later. Add salt and sugar. Leave for a while (5 mins), on very low heat before removing.

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