AYAM MASAK BAWANG BANYAK
(Serves 5 - 6)
The literal translation is 'chicken cooked with a lot of onions'. To a lot of Malaysians who are familiar with 'ayam masak merah' (red cooked chicken) this looks just like one, however there is one key ingredient that makes the name and taste different; fried onions. This recipe is a family legacy that was handed down by my mother's aunt.
Ingredients
5 - 6 pieces of chicken with bone (drumstick or mixed chicken parts)
1 large onion, roughly diced
2 - 3 cloves garlic
1/2 inch of ginger, sliced
5 - 6 dried chilies, seeds removed and soaked in water
1/4 cup fried onions
1/2 cup tomato puree
2 tablespoons tomato ketchup
1/2 cup water
1 cinnamon stick
2 star anise
Salt & sugar
1 chicken bouillon
Oil for deep frying
2 teaspoons turmeric powder
1-2 tablespoons sugar
salt
5 - 6 pieces of chicken with bone (drumstick or mixed chicken parts)
1 large onion, roughly diced
2 - 3 cloves garlic
1/2 inch of ginger, sliced
5 - 6 dried chilies, seeds removed and soaked in water
1/4 cup fried onions
1/2 cup tomato puree
2 tablespoons tomato ketchup
1/2 cup water
1 cinnamon stick
2 star anise
Salt & sugar
1 chicken bouillon
Oil for deep frying
2 teaspoons turmeric powder
1-2 tablespoons sugar
salt
Method
Copyright Nur Shahida Wahab
- In a deep skillet, heat some oil to deep fry the chicken
- Clean the chicken and drain the water. Transfer the chicken into a large bowl and sprinkle the turmeric powder and some salt then toss to coat the chicken.
- Fry the chicken in the oil until light golden colour. Do not fry for too long because the chicken will be cooked again. Place on a plate with a paper towel to soak up the excess oil.
- Throw in the onion, garlic, ginger, soaked dried chilies and fried onions in a food processor and blend until smooth with some water (just enough to enable it to blend smoothly)
- Take about 2 tablespoons of oil that was used to fry the chicken earlier and heat it up in a large pot or skillet.
- Fry the cinnamon stick and star anise until fragrant then pour the ingredients from the food processor into the pot. Stir fry it until golden.
- Add in the tomato puree and tomato ketchup. Add the broken up chicken bouillon and season with a little salt and 1 tablespoon of sugar. Mix well.
- Pour in the water and leave it until it starts to boil.
- Once the gravy has started to boil, transfer the fried chicken into the pot and mix to ensure that the chicken pieces are covered by the gravy.
- Leave it to cook until the gravy thickens and taste again. This dish is supposed to be a bit sweet. Season as required.
- Serve with some rice and stir fried vegetable.
Copyright Nur Shahida Wahab
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