Masak - masak Melayu ~ Ayam Masak Merah – cheat, Seri Aji (Perencah Masak Merah) Modified Version

As the title and recipe implied, this is the cheat version of Ayam Masak Merah recipe as I use instant powdered paste in this recipe. The cheat idea came from my situation in Sikuati where we did not a blender in hand and I’ve to cook something fast and easy for 5 people.



Ingredients:
1. ½ chicken, cleaned and chopped small
2. Seri Aji Perencah Masak Merah, 1 pack (you can try other brand if you like. I prefer this one)
3. Cili boh, 6 tbs (or more, if you prefer it to be spicier)
4. Tomato puree, 1 can (I use Ayam Brand in this recipe)
5. Bunga lawang (top picture) and cengkih (bottom picture)¸ 2 pieces of each
6. 2 onions, cut into quarters
7. Chili, 1 – 2, slit open
8. 2 tomatoes, cut into quarters
9. 1 carrot, chopped as you like
10. Daun limau, 3 – 4 large leaves
11. 1 lime / limau nipis
12. A handful of rosemary leaves / 3 tbs dried rosemary
13. 5 tbs oil
14. Pinch of salt and sugar
15. Standby: chili and tomato sauce

Preparation:
1. I like to marinate my chicken first, but this is optional. Use 1/3 of the Seri Aji paste, 3 tbs of cili boh, 1 tbs rosemary leaves and a pinch of salt to lather the chicken thoroughly. Let it stand while you continue with preparing other ingredients.
2. Heat 5 tbs oil in a deep pan or pot. Toss in the onions and fry till they wilt
slightly. Then toss in the bunga lawang and cengkih and stir till fragrant.
3. Add in your chicken and stir, until half – cooked only. Make sure the marinating paste does not clump.
4. Now add in remaining cili boh, Seri Aji paste and tomato puree and stir to mix them nicely then let them boil a bit.
5. Add in carrot. Now let it stand and stir occasionally till the chicken is cooked. You may add in 1 – 2 tbs chili / tomato sauce to your taste preference. I seldom do though.
6. Then add in the chili, pinch of salt and sugar, squeeze some lime if you want it sourer and have a taste.
7. Once you find the taste agreeable, toss in the rosemary, daun limau and tomatoes. Stir, don’t let it stand too long or the leaves will wilt and turn into an ugly brown colour, and off the gas.

Preparation should take 45 – 60 minutes, depending on your speed. This dish serves 4 – 5 people. It can be served with ketupat, rice or bread.

Sometimes I use green peas in this recipe. Potato tasted a bit odd though.

The cili boh is likely to sting your eyes and make your kitchen and whole house smells, so close the kitchen door to prevent the smell from spreading and open the window before you suffocate.