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INGREDIENTS :
- 3 lb whole chicken, cut into 8-10 parts, skinless preferably
- 2 tbsp
turmeric powder
- 1 tbsp salt
- sufficient peanut or vegetable oil
-
1 cup red onions, chopped
- 2 tbsp
ginger, grated
- 4 cloves garlic, minced
-
1 can [6 oz] tomato puree
½-1 cup
or to taste,
chili paste
3 tbsp
hot chili sauce, or to taste
1 cup tomato
ketchup 2 tbsp dark sweet soy sauce
1 large onion, cut into rings
½ tbsp sugar salt to taste
2 cups water 3-4 kaffir lime leaves
[Substitute; zest of 1 lime] 2-3
pandan leaves
[optional] corn or vegetable oil for pan frying
a few sprigs fresh coriander leaves [cilantro] for garnish
[optional]
Variation: Substitute
chicken with beef, mutton or lamb for 'Daging Masak Merah' [Red-Cooked Meat]. |
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To Prepare :
- Lightly coat chicken pieces with turmeric powder and salt, let stand for at least 30 mins
-
Heat
wok or pot on high, add sufficient
peanut or vegetable oil to fry chicken (wait until oil
is hot). Fry chicken in batches till light golden brown, drain on a metal rack or paper towels, set aside
-
Pour off all but 4 tbsp of oil, add red onions, ginger,
garlic, stir-fry a few seconds, add
chili paste
and
stir-fry 1-2 mins
-
Add
hot chili sauce, tomato puree, tomato ketchup,
dark sweet soy sauce, sugar and salt to taste. Then stir-fry 1 min
- Add kaffir lime leaves
[or lime zest], pandan leaves [optional], 2 cups water, bring to a rapid
boil, immediately reduce heat to med, simmer
uncovered 10 mins
- Add chicken, stir well
to coat evenly with sauce
- Bring to a boil again,
then reduce heat to low, cover, simmer slowly [for chicken to 'absorb' the
sauce], about 25-35 mins
- Add onion rings, simmer 3-5
mins, onions rings should have a slight crunch
- Garnish with fresh coriander leaves
[optional] and serve with
steamed rice, or
ideally with nasi tomato
[tomato rice]
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