Tomato Saffron Rice & Ayam Masak Merah

Tomato Saffron Rice & Ayam Masak Merah

Ingredients (A) 

Ingredient (B)

Garnish
Coriander leaves

Steps

1. Wash rice and allow to soak in water for 5-10 minutes, drain. 
2. In a pan, melt ghee over medium heat; add in remaining ingredients (B) and sauté lightly. Add in rice and toss evenly, then the remaining of ingredients (A).
3. Transfer rice mixture into a rice cooker and allow to cook until rice is fluffy and cooked.
4. Garnish with coriander leaves.

Ayam Masak Merah

Ingredients for marinate

Ingredients for batter

Ingredients for sauce

Steps

1. In a bowl, mix all marination ingredients with chicken wings, cover and keep chilled for 1-3 hours.
2. In a saucepan, heat up oil over medium heat.
3. While waiting for oil to get heated, mix plain flour and cornstarch together in another plate.
4. Simply dredge chicken wings in flour and deep fry in hot oil until wings turn golden brown.
5. Remove chicken wings and drain on a kitchen towel.
6. Blend all ingredients for sauce except tomato sauce, chili sauce and white vinegar. In another saucepan, heat up 3 tbsp oil and sauté blended ingredient till fragrant.
7. Mix tomato sauce, chili sauce and white vinegar together and pour into saucepan, cook until sauce thickens slightly and season with chicken stock. Lastly, toss in chicken wings and cook for another 5 minutes (all part of chicken wings should be covered with sauce). 
8. Serve chicken wings over tomato rice.