Browsing Tag

braised

    Chicken Featured Gluten-free Paleo

    Ayam Masak Merah (Gluten-free, Paleo)

    Yum

    I have a recipe that will blow you away. One that will make you fall in love over and over again. One so insanely delicious, it will probably change your life. Fine, the last claim was a little over the top, but you get the point. Yes, this is THE recipe. Here’s the IG Video Highlight if you’d like to see how I made it. 

    I have difficulties putting into words how successful this dish turned out. Everything was gone within seconds, every single smear of sauce… Poof! Gone! The spices permeated the chicken so deeply as the chicken braised. Searing the chicken to a golden hue gave it an additional layer of texture and flavour that mimics fried chicken. As the chicken braised in the aromatic gravy, the muscles relaxed resulting in a fall-off-the-bone tender chicken leg. And as the sauce reduces slowly, the flavours intensified. 

    I foresee this recipe is going on my top 10 most loved recipe list. Do yourself a favour and make yourself, your friends, or family this Ayam Masak Merah. Do it soon, I’m pretty certain this will go on your top 10 list too. 

    Ayam Masak Merah

    delishar
    Gluten-free, Paleo
    Servings 4

    Ingredients
      

    • 6 whole chicken legs
    • 1/4 cup oil
    • 2 tbsp tomato paste
    • 2 cups water
    • 2 tbsp coconut sugar / regular sugar
    • 1 1/2 tsp salt
    • Cilantro to garnish

    Paste

    • 16 shallots peeled
    • 1 inch thumb old ginger peeled
    • 1 inch thumb galangal peeled
    • 6 cloves garlic peeled
    • 8 dried chilli rehydrated & seeded
    • 2 lemongrass bottom inner part only
    • 1/2 tsp turmeric powder
    • 1/2 tsp coriander powder

    Whole spices

    • 1 cinnamon stick
    • 1 star anise
    • 3 cloves
    • 3 cardamom pods
    • 2 lemongrass bruised

    Instructions
     

    • In a food processor, add all the ingredients for paste and blend until you get a paste.
    • Sear chicken in a tbsp of oil, about 3-4 minutes each side.
    • Set aside.
    • In the same pan, add remaining oil and fry paste for 5 minutes.
    • Add in whole spices and fry for 3 minutes.
    • Add tomato paste, water, and bring to boil.
    • Season with salt and sugar.
    • Return chicken into the pan, cover and simmer on low for 45-60 minutes.
    • Checking occasionally to make sure it doesn't dry up.
    • If the sauce is still thin, uncover and reduce until you get a paste like consistency.
    • Garnish with cilantro and serve.

  • Chicken Featured

    Braised Chicken in Oyster Sauce

    Any food with the word ‘braise’ in it, automatically triggers salivation for me. It is a healthy slow cooking method that produce healthy, yet flavour-some food that is tender and falls apart in…

  • Pork

    Braised Pineapple Pork Ribs

    As I was browsing the internet for recipes and inspiration to cook my rack of ribs, this Filipino recipe caught my eye. Perhaps it was because it is something different, unlike the…

  • Featured Vegetables

    Soy Braised Beancurd Pot

    Whenever the husband goes out to town, I go a little soy-crazy. I love my soy products. Silky tofu, firm tofu, egg tofu, tau pok, tau kee, tau huay, soy milk……

  • Featured Pork

    Dong Po Rou (Braised Pork Belly)

    I was at the wet market buying my weekly fresh produce. While I was at my butcher, I impulsively pointed at a slab of pork belly without really thinking about what…

  • Beef Featured

    Cantonese Braised Beef Brisket

    There are times when I really miss heritage food like this. I’m still pretty much a true blue Cantonese girl at heart, and I like the good old taste of home.…

  • Featured Pork Sponsored

    Pork Adobo

    This is my first dish using Le Creuset Round French Oven and I was absolutely happy with the result! The French oven seared the meat beautifully, and the tight fitting lid sealed in all…