Wednesday, January 24, 2007

Ayam Masak Sambal Kicap ~ Chicken in sambal sauce

Ayam Masak Sambal Kicap, another uncomplicated and mouthwatering spicy dish that can be prepared ahead of time to allow the chicken to further marinade in the sambal sauce. Make extra as this dish freezes well.

ayam masak sambal kicap
1.5kg chicken, cut into smaller pieces
3 stalks lemongrass, smashed

10 kaffir leaves, torn
8 Tbsp tomato sauce
3 Tbsp soya sauce
3 Tbsp kicap manis
salt & sugar to taste

Ground ingredients
1 Tbsp Baba chilli powder or chilli paste
5 medium red onions
3 onions
9 cloves garlic
2 cm fresh ginger
1 tsp ginger powder

1/2 cup water

1. Heat 2 Tbsp oil in a wok. Saute the ground ingredients with the lemongrass on medium heat until fragrant and paste has reduced.
2. Add chicken and mix well. Cook for 10 minutes. Add some water if it´s drying out.
3. Lastly add kaffir lime leaves and the sauce seasoning. Cook until the sambal turns dark red and chicken is cooked through. Season to taste with salt & sugar (I did not find the need to add salt or sugar).
4. Serve with rice .

ayam masak merah
Note :
1. I substituted kaffir leaves for tahitian lime leaves as I had a tahitian lime tree in my own back yard. If neither of the leaves are available, add some lime zest.
2. I have added some ginger powder as a substitute for fresh ginger.

Recipe : purplegirl @imperial kitchen (adapted)


East Meets West Kitchen said...

Thank you for this yummy recipe!:)

Sinner said...

east meets west kitchen,

you are most welcome.

Anonymous said...

hi sinner wats the difference between the two types of onions u use in tis recipe and rough est of the gramms. many thanks greedy

Sinner said...

The exact size of onions is not critical for this type of dishes. It is quite flexible.

For spicy food, red onions is the preferred choice but they are expensive here so most often I use the white onions instead.
However, it would be even better to use the small red shallots if you can get them. I can't get them here plus the fact I hate peeling red shallots.

Anonymous said...

hi thanks for yr advise cos the last time i cooked one of yr many great dishes(assam babi). i think i overdosed on the onions.

Sinner said...

Hi greedy,

We love lots of onions in dishes as it creates heap of thick gravy. The only thing is if you use lots of onions, the ground paste needs cooking a bit longer.

The medium red onion are much smaller than the white onions. Hopefully you liked the assam babi even if you overdosed on the onions !

Anonymous said...

hi sinner finally managed to prepare the above dish. truly was delicious and it was so simple to cook. thanks again

Sinner said...

greedy, so glad you like the chicken.

This is one dish I always have stock of in my freezer. :)

LinkWithin Related Stories Widget for Blogs