Ayam Masak Merah with Tamarind Twist
65% asli · Fusion (Malay/Southeast Asian)
A creative variation of Ayam Masak Merah that incorporates the tangy flavor of tamarind paste into the classic red sauce, adding a unique sweet, sour, and savory profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (drumettes and wings)1 kg
- Onions1 large, finely chopped
- Garlic cloves4, minced
- Ginger1/2 inch piece, grated
- Dried chilies (soaked and blended)8
- Tomato paste3 tbsp
- Tamarind paste2 tbsp
- Ketchup2 tbsp
- Brown sugar1.5 tbsp
- Saltto taste
- Vegetable oil3 tbsp
- Water1/2 cup
- Mint leavesfor garnish
- Toasted sesame seedsfor garnish
Langkah
- 1
Season chicken pieces with salt and pepper. Pan-sear until golden brown and set aside.
- 2
In the same pan, heat vegetable oil. Sauté chopped onions until translucent.
- 3
Add minced garlic and grated ginger, sauté until fragrant.
- 4
Add blended dried chilies and tomato paste. Cook for 5 minutes until the oil starts to separate.
- 5
Stir in tamarind paste and ketchup. Cook for another 2 minutes.
- 6
Return the seared chicken to the pan. Add water, brown sugar, and salt. Mix well.
- 7
Bring to a simmer, then cover and cook for 20-25 minutes, or until the chicken is fully cooked and the sauce has thickened to a glossy consistency.
- 8
Taste and adjust seasoning with salt and sugar if needed.
- 9
Garnish with fresh mint leaves and toasted sesame seeds before serving.
