Ayam Masak Merah

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(Courtesy of the Dietetics Department of Hospital Fatimah, Ipoh)

Ingredients (A)
    5 onions
    4 cloves of garlic – blend finely
    50g ginger

Ingredients (B)
    5 red chillies (deseeded)
    50g dried chillies – blend

Ingredients (C)
    500g chicken without skin
    1 big red onion (cut into rings)
    2 cinnamon sticks
    2 star anise seeds
    2 pandan leaves
    2 tomatoes
    70g Canola Oil

Method:
1. Heat the wok thoroughly and pour in the cooking oil.
2. Add the spices, onions and pandan leaves and sauté until fragrant.
3. Add (A) and sauté until brown.
4. Add (B) and combine well.
5. Add some water and minimum salt and sugar to taste. Sauté until well combined and add the tomatoes.
6.  Once the tomatoes have softened slightly, add the chicken and onion rings and let it simmer for 20 mins or until the sauce has thickened.

Nutritional value per serving:
Calories: 196kcal
Protein: 18g
Fat: 13g
Sodium: 97mg

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