:: Djej Matisha Mesla August 27, 2007Posted by Minci 先生 in Food and Drinks.
… means (Ayam Masak Merah ala Maghribi)
I hardly cook ‘specials’. Whilst Jet and Za had been doing Ramen, Laksa, Chicken Rice etc for so many times, the most daring thing I’d ever done was to put colouring on my white rice. Ahaha.. kelaka pliss. So today I attempted the Tomato Rice and Al-Maghribi Red Chicken. The ‘How To’s’ can be obtained from Recipe.Net.
(Pic Credit: http://www.mpopc.org.my/2rcp8a.htm)
Sumber: Pn Puti MaizuraBahan-bahan:
10 keping ayam
2 cm halia – di cincang halus
2 sudu kecil serbuk lada hitam (kasar)
1 sudu kecil koma-koma (saffron)
3 ulas bawang putih (hentak/cincang halus)
2 ulas bawang besar – di dadu
1 cm kulit kayu manis
2 sudu kecil serbuk ketumbar
1 tin tomato sup
2 sudu besar madu
Jus dari ½ biji lemon
Segenggam daun ketumbar
Minyak untuk menggoreng
Garam secukup rasa
Panaskan minyak dan tumiskan bawang besar, bawang putih, halia dan kulit kayu manis. Masukkan ayam dan serbuk ketumbar, digorengkan sebentar dan balik-balikkan untuk “seal” permukaan ayam (sehingga warna permukaannya putih/kuning garing). Setelah ayam mula agak garing sedikit, masukkan air, tomato sup, madu dan koma-koma. Masaklah sampai ayamnya empuk dan barulah dimasukkan garam, jus lemon serta daun ketumbar.
I declare myself to be ‘herbs & spice challenged’. I had to urmm… Google Image the spices first and check the kitchen to see if there’s anything that resembled the picture. Because the packet was in English and the recipe was in Malay, I had to seek a second opinion in using the right spice from Za. Ha ha.. well at least I know what is what now. In English too.
It didn’t turn out ugly or taste horribly but it took a lot of effort on my part to eat it as I keep flicking the many many spices and ginger bits out of the way. Yay!! Now I can try to make that sweet noodle. I think it’s called Mee Bandung.