Ayam Masak Merah


600g chicken
80g ghee
60g chopped shallots
30g chopped garlic
15g chopped ginger
2 sticks lemongrass
10g combination of cinnamon, clove, star anise and cardamom
400g tomato paste
400g chilli boh
300g onions
4 green and red chillies
2 tomatoes
50ml evaporated milk
5g turmeric powder
150g chickpeas
Salt and sugar


Heat the cooking oil in a wok.

Sauté all the blended shallots, garlic and ginger.

Add in the chilli boh and stir until aromatic.

Add in the tomato paste and water, then stir gently.

After a few minutes, add the chicken and cook in medium heat.

After it has been well-mixed, add chillies, chickpeas and tomatoes.

Add evaporated milk, salt and sugar to taste. Serve.

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