Reheat Ayam Masak Merah - Chicken in Red Sauce
P R O F I L E
260
Chilled 4°C
1 Portion
From Raw
Stage 1
Place the Chicken
- 00:45
- 100 %
- 100 %
Stage 2
Pour the Sauce over the Chicken
- 00:25
- 100 %
- 40 %
R E C I P E
| 50 | g | Red Onions sliced |
| 10 | g | Garlic sliced |
| 15 | g | Ginger sliced |
| 5 | g | Galangal sliced |
| 5 | g | Lemongrass sliced |
| 15 | g | Tomatoes sliced |
| 10 | g | Chilli dried, soaked in hot water |
| 20 | ml | Oil |
| 1 | pcs | Clove |
| 1 | g | Cinnamon |
| 1 | pcs | Cardamom |
| 1 | pcs | Star Anise |
| 1 | pinch | Salt |
| 10 | g | Sugar |
| 30 | ml | Coconut Milk |
| 90 | g | Chicken Breast pregrilled |
| 90 | g | Chicken Leg pregrilled |
| 1 | tbs | Spring Onion Julienne |
| 1 | tbs | Red Chilli Julienne |
| Ingredients | ||
| Mixture 1: Mix the onions and garlic together in a blender, keep aside. Mixture 2: Mix the ginger, galangal, lemongrass, tomatoes and dried chilli in a blender. Heat the oil in a pan, infuse the oil with clove, cinnamon, cardamom and star anise. Add mixture 1 and cook until fragrant, add mixture 2 and cook for 5-10 minutes, add salt and sugar. Chill the sauce for at least 1 hour. Add the coconut milk to the chilled sauce. Place the chicken on the tray. |
| 1. Food Preparation |
| Reheat the chicken as per oven profile and pour the sauce over the chicken after the first step. |
| 2. Cooking Instruction |
| Remove the cooked food from the tray and serve. Use the remaining ingredients for garnish. |
| 3. Food Serving Instruction |
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