Ayam Masak Merah Pasta
Wow your guest with a recipe that merges a traditional dish with a European twist!
SERVING
6 Pax
COOK TIME
1 Hour
INGREDIENTS
| 1kg | Boneless chicken, chunks |
| 6pcs | Big onions |
| 6pcs | Garlic cloves |
| 8 Tbsp | Ginger 1 Inch |
| 1/2 Cup | Tamarind Water |
| 2 Tbsp | Sweet Soy Sauce |
| 1 Tbsp | Sugar |
| 225g | Penne Paste |
| 1 Tbsp | Salt to taste |
| Chilli Flakes (Optional) |
DIRECTIONS
| 1 | Heat a large sauté pan over medium heat. |
| 2 | Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes. |
| 3 | Add the chili paste and garlic, and cook for another 2 minutes, until fragrant. |
| 4 | Stir in chicken and simmer uncovered for 20 minutes. |
| 5 | Bring a large pot of salted water to a boil. |
| 6 | Cook the pasta according to package instructions. |
| 7 | Save 1⁄2 cup (120 ml) of pasta water, then drain. |
| 8 | Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. |
| 9 | Season with salt to taste. |