PARU MASAK MERAH

 

Paru masak merah

You can cook this dish using Paru, Chicken or Lamb

Ingredients:
1 kg of paru (Boiled with a teaspoon of salt for 2 hours until tender and diced)
1 cup of Chilli paste
2 medium size onions or 1 big onion
4 cloves of garlic
1 thumb size of ginger
1 lemon grass - crushed (optional if you cant find it near your store)
Few pcs of lime leaves
1 stick of cinnamon stick
2pcs of cloves and 1 star anise
2 tablespoon of meat curry powder (preferably Baba's meat curry powder)
1 chicken bullion
1 tablespoon of tomato puree or tomato paste
1 cup of water
Salt and Pepper
Sugar to taste (About 2 tablespoon of sugar depending on how sweet you like. You can add more sugar if you like)
Cut tomatos
Chopped parsely

Ayam masak merah
(If you using ayam please fried half cook first)

Method:
Grind Onions, garlics and ginger and mixed them with the chili paste. Stir fry the Grind paste and add in crushed lemon grass, Cinnamon stick ,cloves, star anise, lime leaves, chicken bullion, salt and pepper, sugar. Fry till fragrance. Than add in the paru/chicken/meat (whatever you are cooking) and 4 cup of water. Cover the pot and simmer them in slow fire for 15 minutes. Lastly add in the tomato puree or paste (whatever you using).Cook for another 5 minutes.  When dish sauce thickened add in cut tomato and parsley and stir loosely and remove from fire. Eat with white steam rice.... enjoy!