Ayam Masak Ros Nyonya Style
85% asli · Nyonya (Malaysian Chinese)
A Nyonya interpretation of Ayam Masak Ros, incorporating more complex aromatics and often a touch of sweetness and tanginess characteristic of Peranakan cuisine. It might include ingredients like candlenuts or fermented bean paste for added depth.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken thighs, bone-in1 kg
- Shallots150g
- Garlic6 cloves
- Ginger1.5 inch piece
- Galangal1 inch piece
- Dried chilies12-15
- Candlenuts5
- Lemongrass2 stalks
- Belacan (shrimp paste)1 tsp
- Turmeric powder1 tsp
- Coriander powder1 tbsp
- Tomato paste2 tbsp
- Tamarind paste1.5 tbsp
- Palm sugar (gula melaka)2 tbsp
- Coconut milk250 ml
- Saltto taste
- Black pepperto taste
- Vegetable oil3 tbsp
- Wateras needed
- Kaffir lime leaves4
- Star anise2
- Cinnamon stick1
Langkah
- 1
Soak dried chilies. Blend shallots, garlic, ginger, galangal, soaked chilies, candlenuts, lemongrass, and belacan into a paste.
- 2
Heat oil in a pot. Sauté the blended paste until fragrant and oil separates.
- 3
Add turmeric powder and coriander powder. Cook for 1 minute.
- 4
Add chicken thighs and stir to coat. Sear lightly.
- 5
Stir in tomato paste, tamarind paste, palm sugar, salt, and black pepper. Add kaffir lime leaves, star anise, and cinnamon stick.
- 6
Pour in coconut milk and enough water to cover the chicken. Bring to a boil, then reduce heat.
- 7
Cover and simmer for 45-55 minutes, or until chicken is very tender and the sauce has thickened and reduced.
- 8
Taste and adjust seasoning. Serve hot with rice.
