香辣紅咖哩雞

蠻久没上咖哩了...

這是道地的南洋料理“Ayam Masak Merah香辣紅咖哩雞”

用了很多天然辛香料

大馬的朋友可以試煮

外國的朋友可以過來看爽... 

Best Wan! - Recipe for Spicy Red Chicken  

Savour the exotic flavours of Chef Wan’s Spicy Red Chicken (Ayam Masak Merah)

one of the chef’s most requested dishes and a superstar hit at wedding feasts.

大馬名厨Chef Wan

愛煮的大馬朋友一定認識他 

精通各式烘培和料理...尤其是咖哩  

這道料理也没讓我失望

這道料理要凖備的材料有點多

做法跟着我下面的步驟就行了..

Step 1... 

炸雞材料 & 做法:

雞            1 公斤(切成12塊)    Chicken, cut into 12 pieces
薑黄粉        1小匙               Tumeric Powder

鹽            適量                 Salt to taste

香茅          1 枝 (拍扁)          Lemongrass

桂枝          1 枝                 Cinnamon Bark

香籣葉        2 片(略撕,打結)      Screw Pine Leaves

將薑黄粉&鹽加入洗净抹乾的雞肉塊中拌匀醃两三小時.

燒熱油鍋,把醃好的雞肉連同香茅、桂枝&香籣葉一起炸至金黄色及熟,放一旁待用.

Marinade Chicken with a pinch of salt, and Turmeric Powder. Deep fry Chicken together with 1 Lemongrass, 1 Screw Pine Leaves, and 1 Cinnamon Bark. Drain and set aside.

Step 2...

辣醬材料(攪爛): Paste Ingredients: - to be finely grounded

红葱          10粒 (切片)         Shallots , peeled
蒜            2瓣                 Garlic cloves, peeled
薑            1吋                 Ginger, peeled
香茅          1枝 (切片)          Lemongrass
辣椒乾        15條(用熱水泡軟,切粗塊)dried Chilies softened in hot water, drain

Step 3...

材料:

食油          6大匙               Vegetable Oil
桂枝          1枝                 Cinnamon Bark
丁香          4粒                 Cloves
豆蔻籽        4粒                 Cardamoms

香茅          2 枝（略拍）        Lemongrass, slightly bruised
香籣葉        2 片（略撕，打結）  Daun Pandan, shredded and knotted

葡萄乾        125 克（剁細）      Raisins, finely chopped
番茄醬        250 毫升            Tomato Ketchup
蜜糖          3 大匙              Honey

南薑          1/2小塊（略拍）     Lengkuas, crushed
水            125毫升             Water

烤芝麻        2 大匙              Toasted Sesame Seeds

薄荷葉        10-15片(切細)       Daun Pudina, roughly crushed
酸柑汁        1粒                 Lime
鹽            適量                Salt to taste

做法:

燒熱6大匙食油, 將攪爛辣醬材料、桂枝、丁香、豆蔻籽、香籣葉及香茅放入用小火炒至香及出油。

Heat Oil in a wok; add in grounded Paste, and the remaining Cinnamon Bark, Cloves, Cardamoms Pods, Screw Pine Leaf and Lemongrass. Stir-fry until fragrant.

加入南薑、葡萄乾、番茄醬、蜜糖拌炒，加入水拌匀。汁料滾後加入炸好的雞肉和切細的薄荷葉，用慢火燜2-3分鐘, 最後加入鹽、酸柑汁及烤香芝麻拌匀。
Add in Galangal, Raisins, Tomato Sauce and Honey. Then, add in the Chicken and crushed Mint Leaves. Bring to simmer for 1-2 minutes.Lastly add in salt, Lime Juice and toasted Sesame Seeds.

把煮好的肉塊連同醬汁盛入碟子，撒上些許烤香芝麻裝飾即可。

Dish onto a serving plate. Sprinkle toasted Sesame Seeds for garnish.

醬汁裡有各式天然辛香料..

加上葡萄乾和芝麻的加持

香辣..酸甜的好滋味...扒两大碗飯不是難事







昨天上了樓外樓大厨的名菜“東坡肉”

今天是Chef Wan 的名菜“Spicy Red Chicken”

[明天上那一位大厨的名菜？] 我家小胖很期待的問

唉!!!突然感到做菜很有壓力...