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Fotografía Chef Signature Chef

ELABORATION

  1. Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
  2. Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.
  3. Heat up...

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ELABORATION

  1. Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
  2. Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.
  3. Heat up the wok with Palm oil and Sauté the spices: Cinnamon, star anise and cardamom until fragrant. 
  4. Then add in the blended paste. Bring the heat up until the paste bubble then lower the heat. 
  5. Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste (pecah minyak). 
  6. Add in canned tomato paste, tamarind slice, Chili sauce and chicken pieces. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened. 
  7. Season with salt to taste. 
  8. Garnish with some spring onion before serving.

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Ingredients 4 persons
  • Ayam Masak Merah Main Item
  • 1.5 kg chicken meat with bones and skin
  • 7.5 gm turmeric powder
  • 35 gm Salt
  • Ayam Masak Merah Paste
  • 100 gm chilli paste
  • 500 gm Indian onion paste
  • 30 gm garlic paste
  • 30 gm ginger paste
  • 10 gm lemongrass paste
  • Ayam Masak Merah Spices
  • 5 gm Cinnamon stick
  • 10 gm Cardamom
  • 5 gm Star anise
  • Ayam Masak Merah Flavouring
  • 2 pcs tamarind slice
  • 70 ml tomato paste
  • 100 ml chili sauce
  • Ayam Masak Merah Seasoning
  • Season to taste Sugar
  • Season to Taste Salt
  • Ayam Masak Merah Liquid Fat
  • 200 ml Palm oil
Recipes. The Cook & Chef Institute