Ayam Masak Kicap Pedas

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Ayam Masak Kicap Pedas

▼ A d v e r t i s e m e n t

I noticed that there are many search about ayam masak kicap on this cooking blog. Since I have tried this version of ayam masak kicap pedas, I feel like sharing the how-to with other readers.

This is slightly difficult than the usual ayam masak kicap I usually cook on days that I don’t feel like cooking. Reason being I need to blend shallot, garlic and ginger as the spice base. You also need to have blended dry red chili or cili boh to give the pedas sensation.

For a start, you need to rub the chicken pieces with turmeric and salt (garam kunyit). Then fry them in hot oil. Once cooked, put them aside. You can use the same frying oil to make the gravy.

I use kulit kayu manis, bunga lawang and pounded lada hitam (black pepper) to give nice aroma when frying the spice base. First put in the concoction of blended shallot, garlic and ginger in the oil. Once it has turn slightly brown and aromatic, put in the cinnamon stick, star anise and coarse/pounded black pepper. Then you put in 1-2 tablespoon of blended chili (cili boh).

You have to make sure that the cili boh has been cooked thoroughly otherwise there is possibility of stomachache afterwards, meaning you have to smell it and it shouldn’t smell like raw chili anymore. Then put in the soy sauce (kicap) and your fried chicken pieces. Oh, don’t forget to add in sugar and salt.

Usually for this type of ayam masak kicap, the gravy is thicker and lesser compared to the other version. Oh, for garnishing you can add in sliced big red onion and red chili a few minutes before you turn off the stove.