#26 Ayam Masak Merah

So here's my 26th recipe, and also happens to be one of my favourite dishes to eat. I actually cooked this upon my boyfriend's request, yup, another book out session. It's quite easy actually. So here goes.

Ingredients

For the gravy

A handful of dried Chillies  (Boiled & Strained)

1 large onion, cut into quarter

3 cloves of garlic

About 4 cm of ginger, skin peeled off.

For the chicken

1 tablespoon of tumeric

1 teaspoon of salt

Cooking Oil

2 Chicken Drumsticks cut into half

Others

One small can of tomato puree (It's the 90 cents can)

2 pcs of star anise

1 stick of cinnamon

4 pcs of cloves

3 cardamom seeds

About 4 cm Galangal 

1 stalk of lemongrass 

2 tablespoon of sugar

Salt to taste

4 potatoes (peeled, cut into quarters & fried)

Instructions:

Blend the onion (peeled), garlic, chillies and ginger. Add some water until the water level is half of that the ingredients. Then blend until it becomes a paste that is not too watery neither is it too dry. 

Marinate the chicken with tumeric powder and a pinch of salt. This recipe is for small serving, you can add more chicken but the ingredients need to be more too. OKAY, so once that is done, fry your chicken. It doesn't have to be fully cooked. Half way cooked is okay, just need to stop the blood from flowing. Then put aside your chicken, fry your potatoes using the same oil. Make sure your fire is at medium to low while doing this so the inner part of your chicken will be cooked and you won't burn your potatoes. Fry the potatoes until golden brown. Set aside. 

Don't need to turn off the heat, add in your 4 spices, and then add in the blended ingredients. After which, add in the galangal and lemongrass that has been slightly smashed. Stir it up. Leave it to simmer, until you can see the oil separated from the ingredients. Add in your tomato puree, and then some water. As for the water, I prefer this dish to have more gravy, so I added more water. Those who doesn't like it that way, just add like half a cup of water. I added 1 cup of water. Stir it again, and then let it boil. Upon boiling, add in the chicken. Stir again and let the chicken meat absorb the gravy, this would vary between 8 to 12 minutes. Then, add in your potato and stir the dish again. Add in your salt and sugar, then stir. Let it boil once again, for about 6 to 7 minutes and turn off the heat.

Guess what? You're done. Garnishing using coriander leaves is optional. :)