Bila masak lauk ini saya suka menggoreng ayamnya embal-embal tiga suku masak dahulu sebelum dicampur ke dalam sos masak merah. Fungsi High Temperature dari TM6 Cookidoo membolehkan kita menggoreng ayam ini. Selamat mencuba.
When I cook this dish I like to fry the chicken first before adding them to the red sauce. The High Temperature function from the TM6 Cookidoo allows me to do that.
Video chapters:
00:00 Pengenalan/ Intro
00:25 Bahan-bahan/ Ingredients
01:47 Cara goreng ayam/ How to fry the chicken - High Temperature TM6 Cookidoo
06:43 Cara memasak lauk ini/ How to cook the dish
Ayam Masak Merah TM6.
Bahan-bahan:
1 ekor ayam kampung potong 10
1 st kunyit serbuk
1 st garam
260 g minyak untuk goreng ayam
50 g cili kering dicuci dan direndam air panas untuk melembutkannya.
1 bawang besar
5 ulas bawang putih
3 cm halia
2 sudu besar pes tomato
1 batang kayu manis
3 buah pelaga
1 biji buah tomato potong 4
Bawang goreng untuk tabur
Peraturan:
1. Cari resipi high temp cooking di Cookidoo- Caramelised Onions 400-500 g. Tekan ‘START’ untuk mulakan.
2. Masukkan 260 g minyak ke dalam mangkuk adunan. Tekan ‘NEXT’.
3. Masukkan dalam ~300 g kepingan ayam dan susun di sekeliling mata pisau agar seimbang.
4. Tekan ‘NEXT’ dan ‘DONE’. Turunkan masa ke 10 minit. Tekan tanda high temperature dan putar butang start untuk mulakan memasak.
5. Terbalikkan kepingan ayam dan tekan 'back arrow' di atas kiri untuk mundur satu langkah ke belakang dan tekan ‘NEXT’ dan ‘DONE’. Turunkan masa memasak ke 5 minit. Tekan tanda high temperature dan putar butang start.
6. Angkat ketulan ayam yang 3/4 masak ini dan ketepikan.
7. Ulang langkah 3 - 6 sehingga semua kepingan ayam habis digoreng.
8. Buang 130g dari minyak menggoreng ayam yang ada di dalam mangkuk adun. Masukkan bawang, bawang putih, halia dan cili kering.
9. Kisar halus 30 saat/ speed 10.
10. Tumis 20 minit/120 degree C/ speed 1.
11. Masukkan pes tomato, gula dan garam secukup rasa dan 1/2 cawan air. Masak lagi 5 minit/ 120 degree C/ speed 1.
12. Masukkan tomato hiris dan kepingan ayam goreng. Masak 5 minit/ varoma/ reverse/ spoon.
13. Alihkan ayam merah ke atas pinggan hidang. Tabur bawang goreng dan siap dihidangkan.
CHICKEN IN RED SAUCE TM6.
Ingredients:
1 chicken cut into 10 pieces
1 tsp turmeric powder
1 tsp salt
260 g oil
50 g dried chilies - washed and soaked in hot water to soften
1 large onion
5 cloves garlic
3 cm ginger
2 tbsp tomato paste
1 stick of cinnamon
3 cardamom
1 tomato quartered
Fried onions to sprinkle
PREPARATION:
1. To fry the chicken I select a Cookidoo recipe with a high temperature cooking in this case I choose Caramelised Onions 400-500 g. The recipe can accommodate about 500 g of total weight so half of it will come from the oil and the rest from the chicken. Press ‘START’ to begin.
2. Put 260 g of oil ( instead of 20 g as stated ) into the mixing bowl. Press ‘NEXT’.
3. Put in ~ 300 g of chicken pieces and arrange them around the blade.
4. Press ‘NEXT’ and ‘DONE’. Decrease time to 10 minutes. Press the high temperature mark and turn the start button to start cooking.
5. Flip the chicken pieces and press the back arrow on the top left to go one step back then press ‘NEXT’ and ‘DONE’. Reduce cooking time to 5 minutes. Press the high temperature icon and turn the start dial.
6. Remove the 3/4 cooked chicken and set aside.
7. Repeat steps 3 - 6 until all the chicken are fried.
8. Remove 130g of the frying oil in the mixing bowl. Add onion, garlic, ginger and soaked dried chillies.
9. Blend 30 seconds/ speed 10.
10. Saute 20 minutes/ 120 degrees C/ speed 1.
11. Add tomato paste, sugar and salt to taste and 1/2 cup water. Cook another 5 minutes/ 120 degrees C/ speed 1
12. Add tomatoes and fried chicken pieces. Cook 5 minutes/ varoma/ reverse / spoon.
13. Transfer the dish to a serving plate. Sprinkle with fried onions and ready to serve.
