Spicy Tomato Chicken (Ayam Masak Merah)
Resepi rendang ini sangat sangat sedap.masakkan ini selalunya kita jumpa di hari raya puasa dan di majelis majelis besar lainnya.
Recipe Summary Spicy Tomato Chicken (Ayam Masak Merah)
This is a Malay/Indonesian dish which is spicy and sweet at the same time. Recipe was passed down to me by my mother-in-law, and although it doesn't quite taste the same as the way she makes it, my husband loves it!Ingredients | Resepi Rendang Ayam Cili Padi Hijau1 (3 pound) whole chicken, cut into 8 pieces1 teaspoon ground turmericsalt to taste¼ cup dried red chile peppers3 fresh red chile pepper, finely chopped4 cloves garlic, minced1 red onion, chopped1 (3/4 inch thick) slice fresh ginger root2 tablespoons sunflower seed oil1 cinnamon stick2 whole star anise pods5 whole cloves5 cardamom seeds2 tomatoes, sliced2 tablespoons ketchup1 teaspoon white sugar, or to taste½ cup waterDirectionsRub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.Info | Resepi Rendang Ayam Cili Padi Hijauprep: 20 mins cook: 35 mins total: 55 mins Servings: 4 Yield: 4 servings
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