Ayam Masak Ros (Classic Malay Rose Chicken)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring chicken pieces braised in a rich, fragrant, and slightly sweet sauce with a distinctive rosy hue, often achieved with tomato paste and chili. It's a beloved comfort food, typically served with rice.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (bone-in)1 kg
- Shallots200g
- Garlic5 cloves
- Ginger1 inch piece
- Dried chilies10-15
- Lemongrass2 stalks
- Galangal1 inch piece
- Turmeric powder1 tsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Tomato paste3 tbsp
- Coconut milk200 ml
- Tamarind paste1 tbsp
- Sugar2 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Wateras needed
- Kaffir lime leaves3-4
- Star anise2
- Cinnamon stick1
Langkah
- 1
Soak dried chilies in hot water until softened, then drain. Blend shallots, garlic, ginger, soaked chilies, lemongrass, and galangal into a paste.
- 2
Heat vegetable oil in a pot or wok. Add the blended paste and sauté until fragrant and the oil separates.
- 3
Add turmeric powder, coriander powder, and cumin powder. Stir well and cook for another 2 minutes.
- 4
Add chicken pieces and stir to coat with the spice paste. Cook until the chicken is lightly browned.
- 5
Stir in tomato paste, tamarind paste, sugar, salt, and black pepper. Add kaffir lime leaves, star anise, and cinnamon stick.
- 6
Pour in coconut milk and enough water to achieve desired sauce consistency. Bring to a simmer.
- 7
Cover and let it simmer on low heat for 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
- 8
Adjust seasoning if necessary. Serve hot with steamed rice.
