Cooking with Chef Mel Dean... Ayam Masak Merah

Ingredients

• 1.2kg chicken, cut into 12 pieces (remove skin and fats, rinse)
• 1 tsp turmeric powder
• A pinch of salt
• 3 tbsp canola oil
• 1 star anise
• 3 cloves
• 1 cinnamon
• 2 lemongrass stalks, bruised
• ½ cup of roasted almond blended with a little water
• 1 tbsp brown sugar

For spice paste

• 2 red onions
• 5 shallots
• 3 cloves of garlic
• 2-inch piece ginger
• 20 dried chilli (soak with hot water, rinse, and remove seeds)

For tomato puree

• 5 tomatoes (makes 150g of puree)

For garnish

• Coriander leaves

Cooking Method

1. Marinate the chicken with turmeric powder and salt for 20 minutes.

2. Using a non-stick pan, add oil and pan roast the chicken for 5 minutes on each side and remove the chicken.

3. Using the same pan, add in cinnamon, cloves and star anise. Sauté until fragrant.

4. Pan fry the blended spice paste for 5 minutes. Add in the lemongrass stalks, cooked tomato puree, tomato juice and brown sugar, and let it simmer for another 2 minutes or until fragrant.

5. Add in the cooked chicken, lower the heat, and add in almond paste. Simmer until the gravy thickens.

6. Transfer to a bowl and garnish with coriander leaves.

For tomato puree

1. Blanch the 5 fresh tomatoes in boiling water for a few minutes.

2. Transfer the tomatoes into a bowl of ice water. Remove and peel the skin.

3. Quarter the tomatoes and blend them.

4. Sieve to obtain the tomato pulp and set aside the tomato juice.

5. Heat the tomato pulp until it has been reduced to a thick paste, and it’s ready to be used.

Download the recipe here!

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