香辣红番茄鸡 & 番茄饭 Ayam Masak Merah & Nasi Tomato | Malay Red Cooked Chicken & Tomato Rice

除了香料炸鸡，另一个我比较喜欢的马来式鸡肉料理就是香辣红番茄鸡。一直以为香辣红番茄鸡会很难煮，不过看了食谱后发觉一点也不难。吃香辣红番茄鸡当然少不了番茄饭，所以我就准备了这两样来当晚餐。这香辣红番茄鸡的酱汁很下饭，微酸带辣，而且加入了椰浆，让酱汁吃起来的口感更浓郁。一瓶番茄酱在这一餐里一次过就搞定了，还好我有预先买多一瓶来备用，不然煮到一半不够番茄酱真的不知如何是好。这次也是来个马来式的晚餐，除了香辣红番茄鸡和番茄饭，我还准备了仙草玫瑰奶饮料(Air Bandung Cincau)。

香辣红番茄鸡

(食谱参考Table for 2 or more，做了一些更改)

材料：
鸡全腿 4个，约1公斤（每个切成两块）
盐 1茶匙
黄姜粉 1茶匙
胡椒粉 少许

香料(A)：
红葱头 4个
蒜头 3瓣
姜 1/2寸
红辣椒 2条

香料(B)：
桂皮 2寸
丁香 4个
小豆蔻4个
洋葱 1粒（切片）

番茄酱 1杯
純番茄汁 1/4杯
辣椒酱 1/4杯
椰浆 200毫升
水 1/2杯
盐 1/2茶匙或适量
白糖 1 1/2汤匙
冷冻青豆 1杯

做法：
1. 用盐、黄姜粉和胡椒粉把鸡腿腌制至少30分钟。
2. 把香料(A)磨成糊。烧热油锅，把鸡腿表面煎成金黄色（不用熟），取出备用。
3. 把多余的油倒出来，只留2至3汤匙的油在锅里。
4. 以中火炒香香料糊，然后加入香料(B)和洋葱片，炒至洋葱片变成透明状。
5. 把其他材料（除了青豆）加入，再把鸡腿放入，煮至酱汁稍微收干即可。
6. 加入青豆，稍微煮一下子就可熄火。盛碟即可享用。

Ayam Masak Merah | Malay Red Cooked Chicken

(Recipe adapted from Table for 2 or more, with some adjustments)

Ingredients
1 kg chicken parts (4 chicken whole legs)
1 tsp salt
1 tsp turmeric powder
Dash of pepper

4 shallots
3 cloves of garlic
1/2 inch ginger
2 red chilli

2 inches cinnamon
4 cloves
4 cardamoms
1 red onion sliced

1 cup tomato ketchup
1/4 cup tomato puree
1/4 cup chilli sauce
200 ml coconut milk
1/2 cup water
1/2 tsp salt, or to taste
1 1/2 tbsp sugar
1 cup frozen green peas

Method:
1. Marinate chicken with salt, turmeric and pepper for at least 30 minutes.
2. Mill shallots, ginger, garlic and chilli. Heat wok and put in ½ cup of oil. Pan fry chicken pieces until the skin turns golden. Dish up. It’s ok if the chicken is not cooked thoroughly and still oozes some blood.
3. Pour away some of the oil, leaving behind about 2-3 Tbsp of oil.
4. Saute the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and continue to sauté until the onions looks translucent and wilts.
5. Put in the rest of the ingredients, except peas. Return chicken into the wok to cook until the gravy reduces to preferred amount.
6. Put in green peas and let it cook for a while. Dish up and serve.




番茄饭

(食谱参考my little favourite DIY，做少许更改)

材料：
印度香米 2杯，洗净沥干
菜油 1汤匙
食油 1汤匙
番茄 1粒（切丁）
洋葱 1/2粒（切片）
红葱头 2粒（切碎）
姜 1块，拇指般大小（稍微拍烂）
純番茄汁 2汤匙
番茄酱 2汤匙
清水 2 1/2杯

香料：
桂皮 2寸
八角 1个
丁香 2个
小豆蔻 3个

调味料：
胡椒粉 1/4茶匙
盐 1/2茶匙
糖 1/4茶匙

做法：
1. 在一个锅里烧热食油和菜油，加入香料、红葱头、洋葱、番茄和姜爆香。
2. 拌入米和调味料。
3. 倒入番茄酱和純番茄汁，搅拌至均匀。
4. 将所有混合物倒入饭锅里，加入清水开始煮饭。当饭煮好后用饭匙拌一拌，趁热伴与香辣红番茄鸡一起食用。




Nasi Tomato | Tomato Rice

(Recipe adapted from my little favourite DIY, with some adjustments)

Ingredients:
2 cups Basmati rice, washed and drained
1 tbsp margarine
1 tbsp oil
1 tomato, diced
1/2 onion, sliced
2 shallots, chopped
1 thumb sized piece of ginger, smashed
2 tbsp tomato puree
2 tbsp tomato sauce
2 1/2 cups water

Spices:
2 inches cinnamon stick
1 star anise
2 cloves
3 cardamons

Seasoning:
1/4 tsp pepper
1/2 tsp salt
1/4 tsp sugar

Method:
1. Heat up a pan with oil and margarine. Add spices, shallots, onion, tomatoes and ginger. Saute untill fragrant.
2. Stir in rice to mix and add seasoning.
3. Pour in combined tomato mixture. Stir well to mix.
4. Transfer all the mixture into a rice cooker pot, add the water to cook the rice. When the rice is cooked, fluff the rice with a paddle and serve hot with Malay Red Cooked Chicken.

This post is linked to the event Little Thumbs Up (April 2015 Event: Chicken) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.