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Ayam Masak Merah


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Ingredients

4 portion(s)

Chicken

  • 1/2 --- chicken

Sambal

  • 200 g onion, red
  • 3 pieces garlic cloves
  • 80 g Fresh red chillies
  • 4 pieces fresh bird's eye chillies
  • 1/2 tbsp tamarind paste
  • 50 g cooking oil
  • 1/2 tsp salt, add more if needed
  • 6
    30min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Chicken
  1. Defrost chicken
  2. Airfry chicken at 180°C for 23 mins
  3. Preparing sambal
  4. Add onion, garlic cloves, fresh red chillies, bird's eye chillies and chop Blend4 sec/speed 8. Scrape the side of bowl with spatula
  5. Add tamarind paste and cooking oil, saute 8 min/120°C/ speedCounter-clockwise operation
  6. Add salt to taste, saute 2 min/120°C/speedCounter-clockwise operation
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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