Ayam Masak Ros

ayam-masak-ros

Ingredients:

1 no x 1.6kg whole chicken (cut into pieces)

1 big onion (peeled and cut into ring)

6 tbsp chilli boh

4 tbsp tomato puree

6 tbsp chilli sauce

4 tbsp tomato sauce

4 stalk lemongrass (white part only, flattened)

2/3 cup evaporated milk

1 cup water

Adequate cooking oil for pan-frying

Marinade:

1 tsp salt

½ tsp turmeric powder

Blended ingredients:

2 big onion (peeled)

2-inch young ginger

6 cloves garlic (peeled)

Spices:

1 cinnamon stick

2 star anise

8 cloves

4 cardamom

Seasonings:

1 tbsp sugar

½ tsp salt

Garnishing:

Some Chinese celery

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken pieces.
  2. Marinate the chicken pieces with salt and turmeric powder. Set aside.
  3. Heat up a large non-stick skillet with adequate cooking oil for pan-frying. Pan-fried the chicken pieces until lightly brown on all sides. Remove, drained and set aside.
  4. Leave 3 tbsp of cooking oil in the skillet, add in blended ingredients, lemongrass, chilli boh and spices. Saute until fragrant and oil separates.
  5. Add in tomato puree, chilli sauce and tomato sauce. Stir to combine.
  6. Add in pan-fried chicken pieces and water. Bring to a boil and continue to simmer until sauce become thickens.
  7. Add in onion rings, evaporated milk and seasonings. Simmer until sauce become thickens.
  8. Dish out to a serving bowl, garnish with some Chinese celery. Serve.
Advertisements

2 thoughts on “Ayam Masak Ros

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s