Recipe Description
In this ‘Malaysia Boleh Masak’, we share two very popular Malaysian dishes, paired with a simple tomato egg for the week.
Ayam Masak Merah – A Malaysian Favourite.
Daging Masak Kicap – Once prepared, this dish tastes great after a few days as well.
Simple Tomato Egg – Paired with two amazing Malaysian dishes, this dish is an all-time favourite.
Recipe Ingredient
- For Simple Tomato Egg
- 4 eggs, whisked
- 1 clove garlic, roughly chopped
- 2 tbsp tomato sauce
- 1 tomato, diced
- Salt and white pepper to taste
- Spring onion for garnish
- For Ayam Masak Merah
- 1kg whole chicken (cut into 10 pieces)
- 1tbsp turmeric powder
- 1tsp salt
- Cooking oil
- Ground spices - 10 shallots (peeled)
- Ground spices - 4 cloves garlic (peeled)
- Ground spices - 2in old ginger (peeled)
- Ground spices - 10 pcs dried chillies
- Ground spices - 2tbsp coriander powder
- Ground spices - 1tsp cumin powder
- 5tbsp cooking oil
- 1inch cinnamon stick
- 4 cloves
- 3 star anise
- 4tbsp tomato sauce
- 1/2 small bottle chilli sauce
- 1 small can evaporated milk
- 10 red chillies (cut half)
- 2 tomato (cut wedges into six)
- 5in pandan leaf
- 1 stalk lemongrass
- salt to taste
- sugar to taste
- For Daging Masak Kicap
- 1 stalk curry leaves
- 3cm cinnamon stick
- 5 buds cloves
- 5 pods cardamom
- 1 tbsp ground fennel
- 1 tsp ground cumin
- 5 tbsp kicap manis
- 20g tamarind pulp
- ½ cup cold water
- ¼ tsp salt to taste
- Ground spices - 5 bulbs shallots
- Ground spices - 3 cloves garlic
- Ground spices - 3cm ginger
- Ground spices - 10g dried chillies
- Ground spices - ½ cup hot water
Instructions
- Heat oil in a non-stick pan on medium heat.
- Add garlic and tomato. Stir fry for 1 minute and add tomato sauce. Continue fry for another minute.
- Whisk the eggs then add salt and pepper. Pour the egg into the pan.
- Quick stir fry till eggs are scrambled. Dish up and garnish with spring onion.
- Marinated the chicken with turmeric powder and salt.
- Deep fry until 3/4 cooked, put aside.
- Blend the ground spices with 1 1/2 cups of water.
- Heat oil until hot, sauté ground spices until fragrant.
- Add in cinnamon stick, cloves and star anise. Fry for 5 minutes.
- Add tomato paste and chilli sauce, stir-fry well until the tomato paste becomes oily.
- Then add in the chicken, pandan leaf and lemongrass together.
- Reduce heat and simmer until chicken is tender and gravy turns thick.
- Lastly add evaporated milk, chillies and tomatoes.
- Season with salt and sugar. Serve.
- Grind the spice blend into a fine paste. Heat oil in saucepan and temper the curry leaves, cinnamon, cloves and cardamom until fragrant.
- Then add the spice blend, fennel, cumin and tamarind pulp and sauté further until fragrant.
- Add the sliced beef and sauté until lightly cooked. Stir in kicap manis, water and salt to taste, then lower the heat and simmer for about 2 hours until gravy thickens.
- Remove from heat and serve.
For Simple Tomato Egg
For Ayam Masak Merah
For Daging Masak Kicap
