Ayam Merah

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By poisoneyes | January 22, 2008

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
1/2-1 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
1/2 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 springs fresh coriander leaves (cilantro) for garnish (optional)

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, when oil is hot fry chicken in batches till light golden brown, drain on 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, 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.

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