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Before you jump to Ayam Masak Merah (Red Chicken) recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.
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There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to ayam masak merah (red chicken) recipe. You can cook ayam masak merah (red chicken) using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Ayam Masak Merah (Red Chicken):
- Use chicken, cut into pieces
- You need water
- You need angkak (red yeast rice), steeped in 2 tbsp hot water
- Provide salt
- Get Black pepper according to your preference
- Prepare ground garlic
- Get sugar
- Get 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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