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.