Ayam Masak Merah

Types of recipes: Malaysian delight
Preparation: About 45 minutes
Cook: 1 hour
Ready in: 1 hour 45 minutes
Makes: 10 servings

Ingredients

1 kg whole chicken, cut into 10 pieces
1 tbsp turmeric powder
1 tsp salt
Cooking oil

Ground spices (A)

10 nos shallot, peeled
4 nos garlic, peeled
2in old ginger, peeled
4 tbsp chilli giling
2 tbsp coriander powder
1 tsp cumin powder
3 tbsp almond, ground

Others

5 tbsp cooking oil
1in cinnamon stick
4 nos cloves
3 nos star anise
4 tbsp tomato paste
1/2 small bottle chilli sauce
1 small can evaporated milk
5 nos red chilli, cut half
5 nos green chilli, cut half
2 nos tomato, cut wedges into six
5in pandan leaf
1 stalk of lemongrass
1/2 small can green peas
1 tsp salt to taste
1 tbsp sugar to taste

Method

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 (A) 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 is become 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.

Garnish with green peas.

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Tarragon Chicken

Types of recipes: Western delight
Preparation: 15 minutes
Cook: 40 minutes
Ready in: 55 minutes
Makes: 4 servings

Ingredients

1 tablespoon unsalted butter
1 tablespoon olive oil
1 chicken (about 3 pounds/1.4 kg), cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup/125 ml chicken stock
1 shallot, minced
1 cup/250 ml creme fraiche
1/2 cup chopped fresh tarragon
Lemon juice

Method

Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side. Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. 

Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes. 

Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.

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Chicken Chop With Black Pepper Gravy

Types of recipes: Western delight
Preparation: 15 minutes
Cook: 35 minutes
Ready in: 1 hour
Makes: 4 servings

Ingredients:

• 4 pieces of chicken thighs (deboned)
• 1 tbsp 0f minced garlic
• 2cm ginger (pounded and juice extracted)
• 4 tbsp chilli sauce
• 2 tbsp tomato sauce
• 2 tbsp sweet soy sauce
• 2 tbsp salty soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• salt to taste
• 1 tbsp Maggi seasoning
  
  

Method:

1. Combine all the ingredients in a large bowl and mix well. Put in the chicken thighs and mix again. Marinade for one hour in the frridge.
2. Next, heat a non-stick part with 1 tbsp of oil over a medium heat. Fry your chicken thighs covered until half cooked. Turn over and repeat the process. Do not overcook your chicken pieces or the meat will be dry.
3. Once cooked, put on a plate and keep aside.
4. Heat your gravy and pour over the cooked chicken thighs.
5. Serve hot with steamed broccoli and cauliflower florets, carrot sticks and french fries.
6. Enjoy and don't forget to compliment the cook!
   
   

For the gravy:

• 2 tbsp butter
• 1/and 1/2 tbsp plain flour
• 1 yellow onion (finely diced)
• 1 medium size tomato (finely diced)
• 1 piece of chicken cube
• 2 cups of water
• 1 tsp dark soy sauce
• 1 tbsp of tomato sauce
• 1 tbsp black peppercorns (finely crushed)
• salt and sugar to taste
  
  

Method:

1. Melt the butter over a low heat. Once melted, pour in the flour and stir till brown.
2. Next, put in the onion and stir till fragrant. Put in the chicken cube and mix well.
3. Then, pour in the water and stir. Add in the chilli sauce and stir until well-mixed.
4. Pour in the dark soy sauce. Then, put in the chopped tomato, salt and sugar. Pour in the crushed black peppercorns gradually and stir until the mixture thickens. You may add more sugar and salt according to your preference.
5. Serve with your chicken.

Review: Suitable for dinner

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