Caramel Pudding

Ingredients:

1. Sugar – 3 tbsp
2. Milk – 1 cup (240 ml)
3. Milkmaid – 1 tin
4. Vanilla essence – 5 drops
5. Egg – 6 nos

Method of Preparation:

• Caramelize sugar in a wide bowl (preferably aluminum cake tin), smear it all over inside the bowl
• Blend eggs, milk, milkmaid and vanilla essence for 2-3 mins
• Pour it to the bowl and steam it in a steamer for 10-15 mins over medium heat
• Prick it with a tooth pick and if it comes out clean, pudding is done well
• Scratch the side of the bowl with a knife to shift pudding
• Shift it to a wide plate, let it cool to room temperature and refrigerate for 3-4 hrs
• Cut into wedges and serve

How to Caramelize sugar?
Heat granulated sugar in a baking bowl over medium heat, stirring constantly, until sugar is melted and golden brown. Remove from fire and add 1 tbsp of warm water and let it set.

vanilla cup cake

Vanilla Cupcakes 

Yield: 12 cupcakes

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes

1½ cups all-purpose flour

1 cup granulated sugar

1½ teaspoons baking powder

½ teaspoon table salt

8 tablespoons unsalted butter (1 stick), room temperature

½ cup sour cream

1 large egg , room temperature

2 large egg yolks , room temperature

1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners. 

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain. 

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting. 

Vanilla Buttercream Frosting 

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

1 cup (8 ounces) unsalted butter, at room temperature

2½ cups powdered sugar

1 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)

Bread and Butter Pudding

Ingredients

• 25g/1oz butter, plus extra for greasing
• 8 thin slices bread
• 50g/2oz sultanas
• 2 tsp cinnamon powder
• 350ml/12fl oz whole milk
• 50ml/2fl oz double cream
• 2 free-range eggs
• 25g/1oz granulated sugar
• nutmeg, grated, to taste

Preparation:

1. Grease a 1 litre/2 pint pie dish with butter.
2. Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.
3. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.
4. Gently warm the milk in a pan over a low heat to scalding point. Don’t let it boil.
5. Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.
6. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl.
7. Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.
8. Preheat the oven to 180C/355F/Gas 4.
9. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.

Cheese Pizza

Ingredients

• Basic Pizza Dough
• 2 teaspoons olive oil
• 1 cup fat-free bottled pizza sauce
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese 

Preparation

Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.

Remove plastic wrap from Basic Pizza Dough; discard plastic. Brush olive oil over dough.

Remove preheated baking sheet from oven, and close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. 

Remove from oven.

Spread sauce in an even layer over crust, leaving a 1/4-inch border. Top with mozzarella and Parmesan cheeses. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges

Deep Chocolate Cake

Ingredients

2 1/2 Granulated Sugar

1 Cup Butter

3/4 Cup Shortening

1 Cup Unsweetened Cocoa

1/4 Cup Chocolate Syrup

1 1/2 Cups Milk

2 1/2 Cups All Purpose Flour

2 tsp Baking Soda

1 tsp Salt

2 tsp Vanilla

3 Eggs

Cake Baking Directions

Pre-heat oven to 350 degrees fahrenheit.

Mix all contents well.

This recipe is designed for two round layers.

Grease and lightly four two 9 inch round cake pans.

Pour batter into the two round cake pans filling each about half full.

Bake side by side or individually if necessary on the middle rack of the

oven. Bake at 350 degrees fahrenheit for approximately 30-35 minutes.

Cake is done when a toothpick inserted into the cake can be removed

cleanly.

Chocolate Frosting Recipe

Frosting Ingredients

1/2 Cup Butter (real butterworks best)

5 Cups Powdered Sugar

3 tsp Vanilla

1/4 Cup Unsweetened Cocoa

4 Tbsp Milk

2 Tbsp Chocolate Syrup

*2 Ounce Chocolate Bar (Grated)

Frosting Preparation Directions

Add ingredients in blue into a mixing bowl.

Begin mixing with a spoon to avoid expelling dry powdered sugar.

When powdered sugar appears uniformly wet, mix with a power mixer.

* Grate a 2 ounce chocolate bar into fine shavings and sprinkle on cake

after frosting.

Vanilla Buttermilk Cupcakes

Ingredients

• 6 tablespoons unsalted butter, at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup buttermilk

Preparation

• 1. In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended.
• 2. Sift flour, baking powder, and salt into another bowl.
• 3. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended.
• 4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
• 5. Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
• Decorating tips:
• Patric Gabre-Kidan, pastry chef for Tom Douglas Restaurants in Seattle, shares some insider information. (We've added our favorite strategies.)
• Make sure your frosting is soft and creamy. This is especially important if you're piping it. Cold, stiff frosting will look dull and clumpy, not silky and smooth.
• Use a lot of colors. It will make each cake unique and turn the lot into instant decorations for a party.
• Don't think that sprinkles are cheesy. They can actually elevate the look.
• Mix simple decorations with more elegant ones. Colorful sprinkles aren't lowbrow beside sifted cocoa.
• Have fun with lighthearted toppings. Some of our favorites are chocolate jimmies, jelly beans, miniature M&Ms, miniature chocolate chips, peanuts, and chopped toffee, malted milk balls, or dark chocolate.
• Try artistic touches. Thin shreds of lemon or orange peel, candied lemon or orange peel, toasted coconut, candied ginger, and sugared rose petals are pretty flourishes. If using rose petals, lightly coat fresh, unsprayed ones with pasteurized egg whites, then sugar; let them dry before using.
• Use peanut butter as frosting. Stir it until creamy, then dollop on cakes; or swirl with chocolate frosting.
• Add "architectural" elements. Little meringues, miniature Oreos, or chunks of chocolate wafer cookies.
• Note: Nutritional analysis is per unfrosted cupcake.

Note: Frosted cakes keep (covered) up to 4 hours at room temperature, up to a day chilled (warm to room temperature to serve).

Tiramisu Cake

Ingredients:

Cake Ingredients:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 Tablespoon coffee flavored liqueur

Filling Ingredients:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Frosting Ingredients:

2 cups heavy cream
1/4 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Garnish:

2 Tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions.

3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

Filling Directions:

1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

Frosting Directions:

1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.

2. Fold 1/2 cup of cream mixture into filling mixture.

Assembling the Cake:

1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.

2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.

3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.

4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.

5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the

Grilled Black Pepper Chicken Chop

Ingredients

• 500g or 2 whole chicken legs, deboned
• 1 onion, cut into rings
• 1/2 a green capsicum, cut into wedges
• 1/2 cup potatoes, julienned
Seasoning ingredients ? (combined)
• 1 tbsp Worcestershire sauce
• 1 tbsp Premium oyster sauce
• 1 tbsp sugar
• 1/8 tsp pepper
• 4 shallots, blended and squeezed for juice
• 1/4 tsp chicken stock granules
Sauce ingredients ? (combined)
• 2 tbsp black pepper sauce
• 2 tbsp Worcestershire sauce
• 1 tsp sugar
• 1/4 tsp coarsely ground black pepper
• 4?5 tbsp water

Method

Marinate chicken with seasoning ingredients for several hours, or preferably overnight in the refrigerator. Brush or spray olive oil lightly on a cast iron chargrill pan. Let the chicken pieces sit on the ridges of the pan, and not on the oil, and grill for a couple of minutes on both sides. (The heat from the chargrill will seal in the juices.) Resist the temptation to keep turning the meat; it only needs to be done once. When the chicken is cooked, remove and place on individual serving plates. Add the remaining seasoning ingredients and the sauce ingredients to the pan and cook briefly to a boil. Dish up. Heat a saucepan with enough oil and deep-fry the julienned potatoes until golden brown. Serve with the chops.

Mee Udang

Mee Udang (Malay Prawn Noodle)
Serves 2
Ingredients:
250-300gm yellow noodle
600gm of big-sized sea prawns (I got 8 big prawns)
5 tbsp of tomato sauce
200gm of tomatoes, diced
400ml of water
4 cloves of garlic, peeled and chopped
6 shallots, peeled and sliced
Cooking oil
2 tbsp of sugar
1 ½ tbsp of chili paste
Light soy sauce to taste
Garnishing:
3 leaves of lettuce, thinly sliced
2 eggs, hard-boiled, peeled and halved
2 calamansi lime, halved
1 stalk of spring onion, chopped
1/4 of onion, thinly sliced
Fried crispy shallot
Method:
1. Blend the diced tomatoes with 400ml of water. Set aside.
2. Blanch the yellow noodle and set aside.
3. Heat enough oil in a wok, deep fried sliced shallot till golden brown, set aside.
4. Leave about 2 tbsp of oil in the wok, saute garlic till fragrant. Add prawns and stir fry with 1 tbsp of light soy sauce for 1 minute.
5. Pour in the tomato puree. Add tomato sauce and chili paste. Bring the gravy to simmer under medium heat. Add sugar and light soy sauce to taste.
6. Add in the yellow noodle to the simmering gravy. Mix well.
7. Serve up and garnish with onion, spring onion, egg, lettuce, calamansi lime and fried shallot.

Rendang Daging

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)

5 tablespoons cooking oil

1 cinnamon stick (about 2-inch long)

3 cloves

3 star anise

3 cardamom pods

1 lemongrass (cut into 4-inch length and pounded)

1 cup thick coconut milk

1 cup water

2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )

6 kaffir lime leaves (very finely sliced)

6 tablespoons kerisik (toasted coconut)

1 tablespoon sugar/palm sugar or to taste

Salt to taste

Spice Paste:

5 shallots

1 inch galangal

3 lemongrass (white part only)

5 cloves garlic

1 inch ginger

10-12 dried chilies (soaked in warm water and seeded)

Method:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

1. To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

Pancakes

Pancakes

I like most to eat pancakes. Today I wanted to share a yummy pancakes recipe with everyone. Maybe you have been try or maybe you haven't. I have made these pancakes twice already and  I also plan to make pancakes for my family this weekend. All I can say is you've got to make these. I guarantee this will be a delicious pancakes.

What you’d need is :-

340g of plain wheat flour ( not exactly sure what other flour types can be used of course

• 4 teaspoons of baking powder
• 3 teaspoons of sugar
• 2 eggs-beaten
• 1/2 teaspoon of salt
• 2 cups of water/H20
• 1 cup of milk (Yum I love milk)
• 2 teaspoons of corn oil

Pancake Innards or otherwise known as fillings :p

• 3 teaspoon of roasted/grounded peanuts
• 6 teaspoons of butter
• 6 teaspoons of castor sugar ( this is to give it the sweet crunchiness with the grounded peanuts )
• 3 teaspoons of cream-style corn

Batter preparation

• Mix flour, sugar and salt into a bowl.
• Make a well in the center.
• Add in milk, egg, oil and water in the well.
• Mix it all in together

Preparation Method

• Lightly grease the pan with a knob of butter
• Heat pan till you see a little wispy smoke being emitted.
• Take a large spoonful of batter and spread evenly onto the greased pan.
• When the batter is half cooked, sprinkle some groundnuts, sugar and add in a few teaspoons of corn over the surface.
• Add in another knob of butter. Cover pan.
• Cook for about 3-4 minutes. Remove from heat and fold into two.
• Serve it piping hot.

Asam Laksa Kedah

Ingredients

100g Shallots
30g Fresh Red Chillies

5g (10) Dried Red Chillies, soaked

30g Galangal

20g Turmeric

20g Stalks Lemongrass
10g Garlic
30g Belachan, toasted

500g Mackerel

2Lit Water

20g Polyganum Leaves (Daun Kesom)

10g Stalks Lemongrass, bruised

100g Tamarind Pulp, soaked with water

10g Tamarind Peel

250g Cucumber, cut into thin strips

100g Lettuces Leaves, cut into thin strips

50g Mint Leaves
50g Ginger Flower, sliced finely

5tbsp Prawn Paste, mixed with hot water

300g Laksa Noodles, scalded

1tsp Salt, or to taste

2tsp Sugar, or to taste 


Method :
1.Prepare the laksa paste; shallots, turmeric, lemongrass, galangal, garlic, fresh chillies, dried chillies & belachan. Blend together till become paste.


2.Cut and clean the fish. Bring water to boil, add the fish. Boil for approximately 5min. Remove the fish and let it cool down before you blend it. Boiled the remaining bones again for another 5min. Strain the fish stock into new/clean pot. 


3.Add the laksa paste ingredients, tamarind juice, tamarind peel & polygonum leaves, and boiled for 20min. Then add the fish flake simmer for another 30min. Salt and sugar to taste  

Arrabita Sauce Recipe

Spicy Arrabiata sauce is a simple but tasty addition to any pasta dish.

Ingredients (serves 4)

2 tablespoons olive oil 

1 brown onion, finely chopped 

2 garlic cloves, finely chopped 

3 small red chillies, halved, deseeded, finely chopped 

1 tablespoon tomato paste 

2 x 400g cans whole peeled tomatoes 

2 teaspoons balsamic vinegar 

40g baby rocket leaves 

Method

Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add chillies and tomato paste. Cook for 1 minute.  Add tomatoes. Cook, stirring often, for 15 minutes or until sauce thickens. Stir in vinegar. Season with salt and pepper. Toss with pasta. Add rocket and serve

Smash Chicken Rice (Nasi Ayam Penyek)

Assalamualaikum and hello everyone.

In most shopping mall now in Kuala Lumpur we can find a Nasi Ayam Penyek outlet or loosely translated as Smash Chicken Rice.Smash Chicken Rice or Nasi Ayam Penyek is of Indonesian origin. A friend gave me the recipe recently and so I am sharing it with you. The recipe consists of the rice, the chicken, the tofu and tempe or fermented soya bean, the soup and the chilli sauce.

The rice and the soup are my own version.

I supposed there are many ways of cooking this Ayam Penyek. Maybe in future I could find a really good one. For now I think this is quite good. So hope you will try this.

And here's the recipe.

Smash Chicken Rice (Nasi Ayam Penyek)

THE RICE

Ingredients:

3 cups Basmathi rice or any white rice (soak for 1 hour and drain)

3 cups chicken stock

1.5 cup evaporated milk

1/2 cup butter

1in. ginger (pounded)

2 pandan leaf(screw pine)

spices:

2 cloves garlic (pounded)

1 big onion slice

1 tsp cloves

1 tsp cardamom

2 stick cinnamon

1 star anise

Method:

1) Wash and drain the rice. Place in a pot with the pandan leaf.

2) In a deep pan, heat the butter and fry the onion,garlic,ginger and the spices.

3) Fry until brown

4) Add the chicken stock and the evaporated milk.

5) Add salt to taste.

6) Pour the mixture into the rice. Stir well.

7) Cover the pot with foil. Place the lid.

8) Cook the rice in the rice cooker.

7) When the rice is cook, stir the rice.

8) Put the rice on warm for furwe{1 gDzmCb# 

Ready to serve.Garnish with fried shallots

THE CHICKEN

Ingredients:

1 chicken (cut into 4, boil.Keep the stock for rice and soup)

1 big onion (blend with half cup of water)

3 garlic (pounded/grated)

3 in. ginger (grated/pounded)

1 tbs chicken curry powder

some rice flour

enough oil for frying

salt to taste

spicesL

1 tbs black peppercorn (grind)

1 tbs fennel (roasted,grind)

1 tbs cumin (roasted,grind)

3 tbs coriander seeds (roasted,grind)

Method:

1) Place the boiled chicken in a bowl.Add all the spices,onion,garlic,ginger and curry powder. Marinate for few hours.

2) Coat the chicken with the rice flour.

3) Fry until brown.

4) Smash the chicken with a stone pounder or the side of a chopper.

5) Cut the chicken and place in a plate to serve.

THE TOFU AND TEMPE(FERMENTED SOYA BEANS)

Ingredients:

3 pcs. of tofu cut into four

1 pc of tempe slice thinly

enough oil for frying

Method:

1) Use the ingredients for marinating the chicken to marinate the tofu and tempe

2) Coat the tofu and tempe with rice flour and fry until brown.

3) Serve.

THE SOUP

Ingredients:

3 pcs. Japanese egg tofu

3 pcs dried tofu

3 tbs mixed frozen vegetables

1 cup glass noodles (cut and soak in boiling water)

1 piece dried sheet bean curd (break into small pieces and soak in boiling water)

3 cloves garlic (pounded)

1 in ginger(pounded)

2 tbs soya bean paste

1 tbs oil

1 litre chicken stock

some spring onion for garnishing

Method:

1) Heat oil and fry the ginger,garlic and soya bean paste for few minutes.

2) Add the chicken stock.

3) Add dried tofu,mixed veges,glass noodles,dried bean curd and bring to boil.

4) Add the egg tofu and let it boil.

5) Salt to taste.Serve and garnish with spring onion.

THE CHILLI SAUCE

Ingredients:

6 pcs. fresh chilli (remove seeds)

1 big onion ( cut into 4)

1 tomato ( cut into 4)

6 pcs. garlic 

1/2 cup sugar

juice from 2 lime

1 tbs shrimp paste

salt to taste

oil for frying

Method:

1) Fry the chillies,onion,tomato and garlic.

2) In a blender place the chillies,onion,garlic,shrimp paste,lime juice,sugar and salt.

3) Adjust the taste and ready to serve.

Barbecue Chicken Wings

Ingredients

12 chicken wings
4 tablespoons soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil
2 tablespoons oyster sauce
1/2 tablespoon garlic powder
1/2 teaspoon onion powder
ground black pepper to taste
1 tablespoon dried basil




Directions

In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day. Lightly oil grill and preheat to high heat.
Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.

Ayam Masak Merah

Ingredient

• 2 tbsp ginger, grated *1 and 1/2 tbsp ginger, grated 
• 4 cloves garlic, minced 
• 1 can [6 oz] tomato puree *3/4 can tomato puree 
• 1/2 – 1 cup or to taste, chili paste *1 cup of blended dried chili (de-seed) 
• 3 tbsp of hot chili sauce, or to taste *3 tbsp of chili sauce 
• 1 cup tomato sauce 
• 2 tbsp dark sweet sou sauce 
• 1 large onion cut into rings 
• 1/2 tbsp sugar 
• salt to taste 
• 2 cups water 
• 3-4 kafir lime leaves *zest of 1 lemon 
• 3-4 pandan leaves (optional) 
• corn or vegetable oil for pan frying 
• coriander leaves for garnishing (optional) 

Method:- Lightly coat chicken pieces with tumeric powder and salt( 1tbsp) and let it stand for at least 30mins. 

Heat wok and pot on hight, add sufficient oil to fry chicken till golden brown then drain. 

Leave 4 tbsp of oil in the wok add chopped red onion, ginger, garlic, stir fry a few seconds, add blended chili paste and stir fry 1-2 mins. 

Add chili sauce, tomato puree, tomato sauce, dark sweet soy sauce, sugar and salt to taste. Stir fry 1 min. 

Add lemon zest/kafir leaves, pandan leaves, 2 cups of water, bring to rapid boil, immediately reduce to medium heat, simmer uncovered for 10mins. 

Add chicken, stir well to coat the chicken evenly. 

Bring to boil again, reduce heat to low, cover and simmer slowly for at least 25-35mins. 

Add onion rings, simmer 3-5mins
Add garnishing. 

My ayam masak merah turned out quite yummy except that it tasted more like curry chicken due to the tumeric powder. Haha. 

Not bad for a first time.