Ayam Masak Merah – three words that make our stomachs sing in harmony. Ask any Malaysian and they’ll say nothing tastes better with rice than this super spicy, delicious dish.
However, recreating such a classic dish abroad where most of the common ingredients are either too expensive or cannot be found, is not so simple.
Zaleha Kadir Olpin, the Malaysian Masterchef UK contestant made famous when her Chicken Rendang dish went viral, knows all too well how frustrating this can be.
During her first few weeks living in Australia, she realised just how much she missed Malaysian food and went to great lengths to recreate a taste of home.
In order to make Malaysians who have just moved overseas feel more at home, Zaleha shares her very own modified Ayam Masak Merah recipe. It will surely take you back home with every bite you take.
Ingredients
- 1 whole small chicken, cut into 8 pieces
- 4 pieces of bay leaves
- 300g coconut milk
- 1 tablespoon tamarind juice
- 1 medium white onion, sliced into rounds
- 1 piece chicken stock cube
- 1/3 cup vegetable oil
- Salt to taste
Spices mix
- 10 shallots
- 10 dried chillies, de-seeded and soaked in boiling water to soften
- 5 red chillies
- 3 cloves garlic
- 2 inches ginger
- 2 stalks lemongrass
- ½ cup water
Method
- Blend ‘Spice Mix’ to a fine paste and set aside.
- Heat oil in a wok and fry Spice Mix. Fry. Keep adding water a little at a time and cook till slightly dry and oil separates from the paste. This means the chillies are now fully cooked.
- Add in the coconut milk and leave to boil for five minutes. Then pop in the sliced turmeric leaves and chicken and cook for another 20 minutes or until chicken is cooked. Again, wait till the oil separates at the top to make sure the spice is fully cooked.
- Garnish with crispy shallots
This article first appeared in butterkicap.com
Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.