Ayam Masak Merah Lauk Nasi Minyak Simple (Tanpa Empat Sekawan Tanpa Susu Cair)
This is one of our favorite side dish for nasi minyak and nasi tomato - a simple version of ayam masak merah without the "empat sekawan" (cardamom, clove, cinnamon stick and star anise).
I prefer not to add these empat sekawan into my ayam masak merah since nasi minyak is already has the spices aroma.
This version of ayam masak merah is cooked with 15 ingredients, which includes the blended spices, sauces, chili paste, water and seasonings such as salt and sugar.
You will amaze how tasty this ayam masak merah even it is prepared without the empat sekawan and the evaporated milk.
One piece of chicken is never enough! LOL..
The steps of cooking ayam masak merah is first, you need to fry the chicken pieces until the outer layer is brownish.
The chicken pieces are mixed with salt and turmeric powder before they're fried.
I fried the chicken pieces with air-fryer, to reduce the calories and usage of cooking oil.
You can deep fry your chicken pieces over medium high heat until golden on the outside if you don't have air fryer at home.
The next step is making the ayam masak merah gravy where you need to blend finely the blended spices and cook until oil is separating.
Then, add some water, the sauces - oyster sauce, tomato ketchup and chili sauce. Then only the fried chicken pieces are added into the gravy and simmer for a few minutes, to allow the chicken pieces to cook through.
You can add tomatoes, cut into wedges, roasted cashew nuts and/or canned peas into your ayam masak merah if you have any.
Actually I still have a small can of canned peas left in my fridge.
I didn't make a proper plan to make nasi minyak beforehand..
Due to the frenzied rush in preparing this dish together with nasi minyak, I forgot to add the canned peas into my ayam masak merah.
I love to have canned peas in my ayam masak merah, they're extremely yummy when cooked in the ayam masak merah gravy.
Check out on my other blog post on how I make simple version of nasi minyak without ghee and evaporated milk here:
https://thelynalina.blogspot.com/2020/11/nasi-minyak-tanpa-minyak-sapi-tanpa-susu-cair.html
Other than nasi minyak or any other variations of nasi minyak like nasi tomato, nasi beriani and nasi jagung, ayam masak merah is also delicious when enjoyed as the side dish for plain rice, nasi impit (compressed rice), ketupat, steamed glutinous rice and bread.
The dish is versatile, with sweet, sour and spicy flavors of the ayam masak merah making it one of the crowd pleasing dish here in my place and some of the Asian countries like Singapore and Brunei.
Ayam masak merah is a must-have dish in Malay's wedding occasions.
The dish can be stored up to a few days when refrigerated or reheated.
The taste of ayam masak merah these gets batter when reheated like any other gravy-based dishes such as curry, rendang, asam pedas and kurma.
Ayam masak merah is more delicious when it is cooked with dark meat chicken like the drumstick and thigh since these parts are more tender and juicy.
I bought a packet of frozen chicken drumsticks and chicken breasts, so I cookec my ayam masak merah with mostly chicken drumsticks and 1 piece of chicken breast.
I cut the chicken breast into smaller chunks and I didn't fry the chunks for more that 15 minutes, to prevent them from drying out when I add into the ayam masak merah gravy.
You need to fry the chicken drumstick a bit longer, until there is no longer blood runs out of the flesh as you poke with a bamboo skewer or a fork.
Make your own ayam masak merah, a simple dish that will amaze your family!
Happy cooking!
Ayam Masak Merah Simple
Category: Lauk Pauk
Serving Size: 6 people
Preparation Time: 10 minutes
Cooking Time: 55 minutes
INGREDIENTS:
6 pieces of chicken drumsticks
1 piece of chicken breast - cut into large chunks
1 teaspoon of turmeric powder
Salt to mix with chicken pieces
1 lemongrass - bruised
1 onion - sliced
6 tablespoons of dried chili paste (I used readymade chili paste)
2 tablespoons of tomato puree
5 tablespoons of chili sauce
1 tablespoon of oyster sauce
2 tablespoons of tomato ketchup
Water as needed
1 tablespoon of granulated sugar (adjust accordingly)
Salt to taste
About 1/4 cup of cooking oil
1/2 or 1 onion *
3 cloves of garlic *
1 inch of ginger *
1 inch of galangal *
Water for blending spices
INSTRUCTIONS:
Wash chicken pieces cleanly (I washed my chicken pieces with lime water). Mix with a teaspoon of turmeric powder and salt to taste.
Place a few pieces of chicken pieces in the air fryer basket (do not arrange in stack) and fry for 15 to 20 minutes at 180℃. Flip the chicken pieces halfway of the cooking process to evenly fry on both sides. Repeat for the remaining chicken pieces. Alternatively, heat oil enough for deep frying in a frying pan. Once the oil is hot, add in chicken pieces and fry until brown on all sides over medium high heat.
Blend ingredients written in bold and marked with * until smooth. Heat oil in a pan or a wok. Once hot, add in bruised lemongrass and sliced onion and fry for 1 minute, until fragrant.
Add in dried chili paste and blended spices and fry until oil separates (pecah minyak) and the paste becomes dark red in color.
Add in water, chili sauce, oyster sauce, tomato puree and tomato ketchup. Add sugar as required. Bring the gravy to boil.
Add in fried chicken pieces. Stir and allow to simmer for a few minutes until the gravy is slightly thickens. Lower the heat and season with salt to taste. Stir for a few seconds and then turn off the heat.
Ayam masak merah is ready to be served!
*NOTES*
If you like different chicken parts for your ayam masak merah, you can use half of a chicken for this recipe, cut into 6 to 8 pieces.
You can substitute tomato puree with 2 tablespoons of tomato ketchup if you like.
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