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We hope you got insight from reading it, now let’s go back to ayam masak merah (red chicken) recipe. You can have ayam masak merah (red chicken) using 8 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Ayam Masak Merah (Red Chicken):
- You need 1 kilogram chicken, cut into pieces
- Get 1 liter water
- You need 1 1/2 tbsp angkak (red yeast rice), steeped in 2 tbsp hot water
- Provide 1 tsp salt
- Use Black pepper according to your preference
- Use 1 tbsp ground garlic
- Use 1 1/2 tbsp sugar
- Use 1/2 tsp ngo hiang (Chinese five spice powder)
Instructions to make Ayam Masak Merah (Red Chicken):
- Ground the red yeast rice.
- Put all ingredients (except chicken pieces) into a pot. When it is boiling, add the chicken pieces. Lower the heat. From time to time, use a ladle to pour the water to the chicken, so that the color will be even.
- Flip the chicken pieces occasionally and continue ladling the water to the chicken.
- When the water has evaporated a bit, and the chicken pieces are red in color. turn off the heat.
- Arrange the chicken on a lined casserole dish that has been lined with a bit of oil.
- Bake 175 Celcius degrees for about 5 minutes. Coat the chicken with oil or butter to create a glossy finish.
Mentioned Ayam Masak Merah to a Kedahan (Kedah is a state in the far North of Malaysia), would immediately evoke memories of "traditional Malay weddings" and. The colour should be red, and the sauce thick & sticky. You can add the peas after you've taken the pan/wok off the heat. Serve with white rice, basmati rice, or some Either boil some dried whole red chillies & blitz them to get the paste, or blitz fresh red chillies - seeded if you want them to be less spicy. Fragrant leaves of pandan, a perennial grass with an intoxicating vanilla-like aroma, bring a floral dimension to this Malay dish of chicken simmered in a thick chile-spiked tomato gravy.
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