An experienced cook of over 50 years, Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Makcik Salmiah shares with us a repertoire of recipes she has accumulated over the years that has touched many hearts and warmed many bellies!
With great pleasure, we share with you the fourth recipe – ‘Ayam Masak Merah’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.
- 3/4 chicken, cut into pieces / ready packed from store
- 1/2 tsp salt
- 1 tsp turmeric powder
- Paste - Blend:
- 10 pcs dried chili, soak/steam to soften
- 2 yellow onion
- 5 cloves garlic
- 3inch old ginger
- 1 lemongrass stalk, crush lightly to bruise
- 1 tsp meat curry powder
- 1 inch cinnamon stick
- 1-2 star anise
- 5-6 cloves
- 300ml coconut milk
- ½ cup water, if needed
- 1 pc tamarind slice
- 2 red onions, cut into rings
- 1 tomato, cut into wedges
- 2 tbsp tomato Sauce
- 6 tbsp Salam Sos Cili Manis Perisa Thai
- 1 tsp sugar, to taste
- Peppermint leaves
- Wash the chicken pieces, remove excess fats & drain. Marinate with salt & turmeric powder, leave it aside for 10-15 minutes.
- Prepare a deep pan with sufficient oil to deep fry the chicken. Pat dry if there is excess liquid, before putting it into the hot oil to prevent from oil spilling. Fry until golden yellow around 3/4 cooked and remove from the pan. Set aside.
- Pour in some oil into the pan, then add in the blended paste to stir fry until fragrant. Then insert meat curry powder into the pan and continue incorporating with the paste.
- Toss in Cinnamon stick, Star Anise, Cloves & continue to stir. Pour in all the sauces and bring to a boil.
- Then, pour coconut milk and stir well. Add lemongrass stalk & Tamarind Slice then continue stirring. (Add in some water if desired or the paste is too thick.)
- Toss in the fried chicken and coat well with the sauce paste. Let it simmer for 15-20 minutes. Add in onion rings then continue stirring for 5 mins.
- Ready to plate & garnish with peppermint.