Tim Cooks: Ayam Masak Merah with Nasi Minyak [Ramadan Edition]

Free Malaysia Today

Welcome to the second episode of ‘Tim Cooks: Ramadan Edition’!  Chef Timothy Sebastian, the owner of a well-known restaurant in Petaling Jaya, will share with us how to make Ayam Masak Merah with Nasi Minyak, Dalca and Cucumber Raita at a fraction of the cost.  With over 20 years of culinary experience under his belt, you’re in for a treat! ‘Tim Cooks’ is sponsored by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.  Shot by: Fauzi Yunus & Tinagaren Ramkumar Music by: https://bitly.ws/3fRjw  Read More: https://www.freemalaysiatoday.com/category/leisure/2024/03/22/an-ayam-masak-merah-recipe-perfect-for-iftar/  Free Malaysia Today is an independent, bi-lingual news portal with a focus on Malaysian current affairs.    Subscribe to our channel - http://bit.ly/2Qo08ry   ------------------------------------------------------------------------------------------------------------------------------------------------------ Check us out at https://www.freemalaysiatoday.com Follow FMT on Facebook: https://bit.ly/49JJoo5 Follow FMT on Dailymotion: https://bit.ly/2WGITHM Follow FMT on X: https://bit.ly/48zARSW  Follow FMT on Instagram: https://bit.ly/48Cq76h Follow FMT on TikTok : https://bit.ly/3uKuQFp Follow FMT Berita on TikTok: https://bit.ly/48vpnQG  Follow FMT Telegram - https://bit.ly/42VyzMX Follow FMT LinkedIn - https://bit.ly/42YytEb Follow FMT Lifestyle on Instagram: https://bit.ly/42WrsUj Follow FMT on WhatsApp: https://bit.ly/49GMbxW  ------------------------------------------------------------------------------------------------------------------------------------------------------ Download FMT News App: Google Play – http://bit.ly/2YSuV46 App Store – https://apple.co/2HNH7gZ Huawei AppGallery - https://bit.ly/2D2OpNP  #FMTLifestyle #TimCooks #AyamMasakMerah #NasiMinyak #Dalca #Ramadan

Transcript

00:00 I actually feel at home.

00:01 I'm glad you enjoyed it, Raz.

00:03 All that hours of work, it's worth it.

00:05 Going out catering for about 7 to 8 packs of this

00:09 Ayam Masak Merah and Nasi Minyak

00:12 will cost you easily between RM300 to RM400.

00:15 Let me show you how to make this for your friends and family at home

00:19 this Ramadan for a fraction of the cost.

00:21 Now to make the Ayam Masak Merah,

00:28 before we start, we're going to make the ginger garlic paste.

00:31 It's going to be used throughout the recipe.

00:33 It's going to be used to marinate the chicken.

00:36 It's going to be used in the Nasi Minyak

00:39 and it's also going to be used to make the Dalcha.

00:42 Add your garlic, add your ginger,

00:44 just blend it up till it's smooth.

00:46 Add in your water.

00:48 The Merah comes from the chilies.

00:54 So these are dried chilies,

00:56 washed it about five times, removing as much seeds as possible.

00:59 Boiled for an hour and soaked it in that boiling liquid for an hour.

01:03 Now I've washed it three times.

01:05 Now we're just going to blend it up till it's smooth.

01:07 Increase the speed gradually.

01:12 Nice and smooth.

01:16 To start off the Dalcha, here I've got Australian red dal.

01:20 I've soaked it overnight.

01:22 It's double in its size.

01:23 Add it to a stockpot.

01:26 Add some water.

01:26 Ginger and garlic paste.

01:29 We're going to bring it to a boil and then simmer it for an hour till it's tender.

01:33 So now to marinate the chicken, what I have here is whole chicken legs.

01:37 They call this a JC cut, so the inner bones have been removed,

01:40 but the main bones are kept intact.

01:42 Ginger garlic paste, salt, chicken stock powder, turmeric powder, garam masala.

01:50 Work this all into the chicken.

01:54 Pop this in the chiller for about an hour to marinate or best overnight.

01:57 I'm going to make a cucumber raita.

01:59 500 grams of Japanese cucumbers.

02:01 I'm going to seed this and cut into cubes.

02:04 I won't cut my hand on TV.

02:08 I won't cut my hand on TV.

02:09 Now you want to dice up a bit of onion.

02:21 We got some mint here, nice and fresh.

02:24 Stack it up onto each other.

02:26 I'm going to slice it ever so thinly.

02:28 We got some curry leaves here.

02:30 I squeeze in some lime.

02:34 Got some salt here.

02:38 Yogurt.

02:38 Now mix it all up.

02:41 Keep it in the chiller for an hour or overnight.

02:45 So the dal has been simmering for an hour.

02:48 I've been whisking it on and off.

02:50 Now we can add in ghee here, more ginger garlic paste, cardamom, cinnamon, star anise and fenugreek.

02:58 Halwa, they call it in Malay.

02:59 Chilli powder, turmeric powder, Chinese parsley, coriander, salt, garam masala, cumin seeds and bay leaf, asam keping, curry leaves.

03:09 Now we want to bring this back up to a boil and simmer it for about 10 to 20 minutes.

03:12 So it's been a good 15 minutes.

03:16 We're going to add our vegetables, potatoes, carrots, pumpkins.

03:20 So once the dalcha has come up to a boil again, lower it to a simmer again

03:25 till the potatoes, carrots and pumpkins are almost tender.

03:29 Potatoes and carrots are about half cooked.

03:32 You can add in the rest of your soft vegetables.

03:34 We've got tomatoes, long beans and eggplants.

03:38 Bring this back to a boil and then simmer it for a further five minutes.

03:42 It will be done.

03:43 Now to finish off the dalcha, we're going to do what my mom calls tempering.

03:48 Tempering just basically means browning some onions in some ghee.

03:53 Gives it a nice earthy flavour.

03:55 So your onions are about halfway there.

04:00 We're going to add in the mustard seeds, some dried chillies, stir it around, curry leaves.

04:07 You can hear the mustard seeds pop.

04:09 And we're going to tip this into our dal.

04:12 Give it a stir and your dalcha is done.

04:15 So to start cooking the ayam masak merah, we've got to blend some items first.

04:19 Red onions here, the chilli geeling, some garlic and some water.

04:23 Now to sear off your chicken for the ayam masak merah, got some corn oil here.

04:30 You want a nice sear on it.

04:34 You're not cooking the chicken through.

04:36 Got some good colour in the chicken.

04:37 Turn it over.

04:41 Chicken seared nicely on the bottom as well.

04:43 Time to take it out.

04:44 In that same pot, add the balance of your oil.

04:47 Add in cinnamon, star anise and some cracked cardamom, pandan leaf, sarai.

04:52 I'm going to add in the blended items carefully.

04:54 We're going to bring it up to a boil and then reduce it to a slow simmer for an hour and a half.

05:03 All right, so all your blended ingredients are in.

05:05 We've whacked up the heat on high.

05:07 We're going to wait for it to go to a boil, then we're going to simmer it for an hour and a half.

05:12 Meanwhile, add in your chicken stock powder and your salt.

05:16 While our ayam masak merah sauce is cooking, we're going to get the nasi minyak done.

05:21 Add in half your ghee.

05:22 Wait for it to melt.

05:23 We're going to toast off the cashews.

05:26 Fish out your cashews.

05:29 Put it aside.

05:30 Saute our raisins.

05:32 So turning off the heat.

05:33 Okay, I'll turn the heat back on.

05:37 And keep a very close eye on it.

05:39 Okay, this will go very fast as you can see.

05:42 The raisins are puffed up and I'll fish it out.

05:47 Add a little bit more ghee.

05:48 Now the onions.

05:50 Caramelize them without burning.

05:52 So the onions are nice and brown.

05:54 Set a strainer aside with a mixing bowl at the bottom.

05:57 Just pour all that.

05:58 Fuse back that ghee.

06:00 Turn up the heat.

06:00 Add in your pandan, cinnamon stick, cloves, star anise and cracked cardamom.

06:05 Ginger garlic paste.

06:06 I have basmati rice here which I've washed five times.

06:10 And soaked it in water for about 15 minutes.

06:14 Add this rice in.

06:15 Turn the heat back up.

06:17 Make sure every grain of rice is coated in that lovely flavorful ghee.

06:21 I've got chicken bouillon.

06:22 Salt.

06:23 Bay leaf.

06:25 Evaporated milk.

06:26 And water.

06:27 The rice has come up to a boil.

06:30 I'm going to transfer this to a rice cooker.

06:31 Got the grated carrots.

06:34 I've grated it and washed it three times.

06:36 It's just for color.

06:37 Stir your carrots in.

06:38 Pop it onto the rice cooker.

06:40 Switch it on.

06:40 Wait for it to cook.

06:43 All right.

06:43 So our masa merah sauce has been simmering away for an hour and a half.

06:47 Next step, put in tomato sauce.

06:49 Please use a good brand.

06:50 Don't use the cheap stuff.

06:51 The chickens we seared off earlier.

06:54 We're going to put it back in.

06:56 All right.

06:56 The sauce is boiling.

06:58 We're going to reduce the heat down to a simmer.

07:01 Cover it for 30 minutes.

07:03 Right.

07:04 The rice has cooked.

07:05 And it's been keeping warm for 30 minutes in the rice cooker.

07:09 Let's do the reveal.

07:10 Ah, look at that.

07:12 Let's remove the pandan.

07:14 If you see any spices, you can fish it out.

07:17 All right.

07:18 Fluff off that rice.

07:19 Really nicely.

07:21 The raisins.

07:21 The cashews.

07:24 And that fried onions.

07:26 Give it a good mix into that rice.

07:28 There you have it.

07:29 Our ayam masa merah has been simmering for 30 minutes covered.

07:33 Now we want to remove the lid and continue to simmer it uncovered for a further 30 minutes.

07:39 Plating up the ayam masa merah.

07:41 I got a nasi minyak under here.

07:43 [Music]

07:53 [Music]

08:13 Okay, before we even say anything, Chef,

08:14 I really need to point out the colours that you have put together on this plate for this.

08:19 Glad you liked it.

08:20 Took a long time to piece together.

08:22 Really, huh?

08:22 Yeah.

08:23 What was the prep and cook time for this?

08:25 About four hours of prep.

08:26 Oof, dedication.

08:28 Shall we dig in, Chef?

08:29 Yes, please.

08:30 Let's do it.

08:30 I'll give you some apelerm.

08:32 All right.

08:32 Papaderm.

08:33 Papaderm, apelerm.

08:35 It's all the same.

08:35 I have to point out I'm not a fan of raisins.

08:39 Which is deliciously.

08:40 I'll give this an exception.

08:41 Oh, look at the sound.

08:45 Tender?

08:50 I thought it was fun.

08:51 Crunchy.

08:51 I'm not going to say anything because I want more of that.

08:58 Oh, it's spicy.

08:58 But not too bad.

09:00 Really?

09:00 I know the star of the dish is the chicken.

09:07 The ayam masak merah.

09:08 And no doubt, it delivers.

09:11 It's really nice.

09:12 Chicken's really tender.

09:13 The gravy.

09:14 So much flavours.

09:16 But having it with the raita, the dal, the nasi minyak.

09:20 It's a beautiful marriage of flavours.

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