Ayam masak merah a delicious dish from Johore. The spicyness of this ayam masak merah just nice/right, even my youngest daughter, who can't take spicy dish also love it !
Prepared this dish 2 weeks ago, but now only I post it up....haiz....lazy lazy bugs please go away!!!
The recipe from Wendy .
4 whole chicken leg
1/2 tsp turmeric powder
Dash of pepper
2 cloves garlic
1 cm ginger
2 inches cinnamon
3 cloves( bunga cengkih)
3 cardamoms ( buah pelaga )
1 red onion, sliced
1/2 cup tomato ketchup
1/2 cup coconut milk
1/2 cup water
1/3 tsp salt
1 tbsp sugar
1 cup canned green peas
Marinate chicken with salt. turmeric powder and pepper at least 30 minutes.
Mill shallots, ginger, garlic and chilli.
Heat up wok and put in 1/2cup of oil.
Pan fry chicken pieces until the skin turns golden. Dish up.It's ok if the chicken is not cooked thoroughly and oozes some blood.
Pour away some oil, leaving behind about 2-3 tbsp of oil.
Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion.
Continue to saute until the onion looks translucent and wilts.
Put in the rest ingredients , except peas.
Return chicken into the wok and cook until the gravy reduces to prefered amount.
Put in peas and let it cook for a while.
Dish up and serve.
I'm submitting this dish to Malaysian Food Fest Johor Month hosted by Annie of Annielicious Food.