Ayam Masak Merah

Ayam masak merah is one of my favourite malay dish and this is my first attempt in making this dish. The recipe and method is adapted from Delima Zamrud. 

Start by marinating the chicken pieces with a bit of salt and turmeric and keep aside.

Make into paste the onions, garlic, lemongrass, ginger, fresh turmeric, galangal, and soaked dried chillies.

In a wok, heat up some oil and fry the chicken pieces till they are about halfway done. Remove from oil and keep aside.

In a large wok, heat up some of the oil which was used to fry the chicken and fry the cinnamon, cardamom, and star anise till fragrant. To that add the paste and fry for 10 minutes, stirring frequently. Once the paste becomes dry and starts sticking to the pan, add some water and continue to cook till the raw smell of the paste goes off.

Once the paste is cooked, add the lightly crushed lemongrass, chopped tomatoes, asam keping, chilli sauce, salt and sugar. Cook till the tomatoes are soft, which takes about 10 minutes.

Go on to add the fried chicken and mix well. Cook till the chicken pieces are cooked through.

Lastly, stir in the sliced red onion and bird's eye chilli. Cooked for another 5 minutes and remove from heat.

AYAM MASAK MERAH

PRINT RECIPE HERE
INGREDIENTS:

2kg chicken cut into pieces of desired size
2 red onion, sliced (round)
4 bird's eye chilli
2 cinnamon sticks
12 cardamom pods
6 star anise
2 lemongrass, lightly crushed
3 tbsp chilli sauce
3 asam keping
2 tomatoes, quartered
Water (3-4 cups)
1 1/2 tsp sugar
Salt to taste
Oil, for frying the chicken pieces

Marinate:

Salt to taste 
A pinch of turmeric

To blend:

4 onions (2 spanish onion and 2 red onion), chopped
12 cloves garlic, peeled
2 lemongrass, chopped
3 inch fresh ginger
2 inch fresh turmeric
2 inch galangal
40 dried chillies (soaked)
Water (a little)

METHOD:

1) Start by marinating the chicken pieces with a bit of salt and turmeric and keep aside.
2) Make into paste the to blend ingredients.

3) In a wok, heat up some oil and fry the chicken pieces till they are about halfway done. Remove from oil and keep aside.

4) In a large wok, heat up some of the oil which was used to fry the chicken and fry the cinnamon, cardamom, and star anise till fragrant.

5) Add the paste and fry for 10 minutes, stirring frequently.

6) Once the paste becomes dry and starts sticking to the pan, add some water and continue to cook till the raw smell of the paste goes off.

7) Once the paste is cooked, add the lightly crushed lemongrass, chopped tomatoes, asam keping, chilli sauce, salt and sugar. Cook till the tomatoes are soft, which takes about 10 minutes.

8) Go on to add the fried chicken and mix well. Cook till the chicken pieces are cooked through.

9) Lastly, stir in the sliced red onion and bird's eye chilli. Cooked for another 5 minutes and remove from heat.

Chicken & Shrimp Wontons

This is a deep fried version of chicken & shrimp wontons which is extremely easy to make and it serves as an excellent appetizer, side dish, or even a snack.

Just start by grinding into a paste the shrimp, spring onion, ginger and garlic.

In a bowl, combine well the paste, minced chicken, cornflour, white pepper, light soy sauce, salt and sugar.

Take a sheet of the store bought wonton pastry and place 1 tsp of the mixture in the middle. Wet the edges with water and scrunch up all the sides to makes the wontons.

Heat some oil in a pan and start frying the wontons once the oil is hot enough. Fry the wontons till golden brown and remove from heat and place on kitchen towel to drain the excess oil. Serve hot with soup or preferred condiments.

CHICKEN & SHRIMP WONTONS

+PRINT RECIPE HERE
INGREDIENTS:

200g minced chicken
100g shrimp, peeled and deveined
1/4 cup spring onions, chopped
1 tsp fresh ginger, finely grated
1 tbsp garlic, finely grated 
1 tsp light soy sauce
1/2 tsp white pepper
3 tsp cornflour
1/2 tsp sugar
Salt to taste
1 packet wonton pastry
Oil for frying
Water

METHOD:

1) Grind together the shrimp, spring onion, ginger and garlic to make a paste.
2) In a bowl, combine well the paste, minced chicken, cornflour, white pepper, light soy sauce, salt and sugar.

3) Take a sheet of the store bought wonton pastry and place 1 tsp of the mixture in the middle. Wet the edges with water and scrunch up all the sides to makes the wontons.

4) Heat some oil in a pan and start frying the wontons once the oil is hot enough.

5) Fry the wontons till golden brown and remove from heat and place on kitchen towel to drain the excess oil. Serve hot with soup or preferred condiments.

*This recipe makes about 24-30 wontons

Horseradish Stir Fry (Mullangi Poriyal)

This is a very simple and healthy indian style horseradish dish, taught to me by my mom.

Firstly, peel and finely dice the horseradish and keep aside.

In a wok, heat up some oil. Once the oil is hot, throw in the onion, garlic, ginger and red chilli and fry for about 1-2 minutes.

Then, add in the diced horseradish and give a quick stir.

Go on to add the turmeric and salt and cook for a couple of minutes.

Add the grated coconut and sliced curry leaves and give a good stir. Continue to cook for a minute and remove from heat.

HORSERADISH STIR FRY (MULLANGI PORIYAL)

+PRINT RECIPE HERE
INGREDIENTS:

1 horseradish, peeled and finely diced
1 onion, finely diced
4 cloves garlic, finely minced
1/2 inch ginger, finely minced
1/4 cup grated coconut
Curry leaves, a sprig, shredded
1/2 red chilli, deseeded & finely chopped
1/4 tsp turmeric
1 tbsp oil

METHOD:

1) In a wok, heat up 1 tbsp of oil. Once the oil is hot, throw in the onion, garlic, ginger and red chilli and fry for about 1-2 minutes.
2) Then, add in the diced horseradish and give a quick stir.

3) Go on to add the turmeric and salt and cook for a couple of minutes.

4) Add the grated coconut and sliced curry leaves and give a good stir. Continue to cook for a minute and remove from heat.

*This recipe serves 4