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Malaysian Nyonya Recipe : Ayam Merah

Chicken in Red Spicy Sauce is a Nyonya Dish



  • 10 Kaffir lime leaves
  • 2 stalks lemon grass, bruised


  • 10 candlenuts
  • ¼ thumb-sized piece ginger
  • 2 tbsp chili powder
  • 10 red chilies, seeded
  • 10 red chili padi
  • 1 clove garlic
  • 1 tsp shrimp paste
  • 2 oz shallots

  • 2 ½ lb chicken, cut into big pieces
  • 1 lb grated coconut
  • 4 tbsp oil
  • 1 oz tamarind, squeezed in 4 fl oz. water, strained


  1. Marinate chicken with 1 tablespoon sugar and 1 tsp each of salt and MSG for ½ hour.
  2. Squeeze coconut for first-round milk, set aside. Add 10 fl oz. water squeeze coconut and squeeze again for Second-round milk. Set aside.
  3. Grease a roasting pan with 2 tbsp oil. Rub chicken pieces with another 2 tbsp oil and roast chicken in a hot oven till lightly brown. Repeat for other side. Remove from oven and set aside.
  4. Heat a pan. Combine Second-round milk, A and B, and boil over medium heat for 10 minutes, adding 1 tbsp salt and ½ tsp MSG.
  5. Add roasted chicken, pan juices and tamarind water. Boil for another 10 minutes.
  6. Pour in first-round milk, reduce heat to low and simmer uncovered for 10 to 12 minutes or till chicken is tender. Remove from heat. Serve hot or cold.

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Last Modified: 11/27/11.