This time I am going to post a classic Malaysian dish called AYAM MASAK MERAH. I believe there are many versions of how to make one, but for this dish I was inspired by a Malaysian food blogger Ana Suzana. Why this one? Because this recipe is from her father who is a famous cook from his village, and this is his signature dish. Now I am hooked when I read signature family dish and kampong (village) style; all screams authenticity.
There are several items that I have to substitute, which I will put under the ingredients.
I have to say, this dish is absolute gorgeous. Very tasty and lightly creamed. You really have to at least give it a try; the ingredients are quite easy to get so there is no excuse not to! *wink*.
So here we go:
- 1 whole chicken; cut into 12 pieces. Remove skin.
- 3 tomatoes; cut into wedges
- 5 red chillies; thinly sliced
- 5 garlic cloves; thinly sliced
- 1 onion; slivered
- 2 cm ginger; sliced
- 1 tsp cinnamon; substitute for 1 cinnamon stick
- 2 star anise
- Salt & turmeric
- 60ml coconut milk
- Water 300ml
- Sugar (optional)
- 5 red chillies; substitute for dry chillies
- 1 tomato; substitute for tomato sauce
- 5 garlic cloves
- 8 shallots
- 2 cm ginger
- Massage the salt & turmeric into the chicken. Then shallow fry the chicken, until almost golden in color. Set aside.
- Using the same pan and oil; fry the paste until fragrant.
- Add in the sliced ingredients and the cinnamon & star anise.
- Add in the water & coconut milk.
- Add the chicken back in. And cook in slow heat until the liquid reduced.
- Add in the tomatoes.
- Salt & Pepper to taste; and sugar if you prefer this dish to be a little bit sweet.