♡番茄鸡 Ayam Masak Merah♡

想吃很久了的~*番茄红鸡 Ayam Masak Merah*
今天终于忍不住动手煮，
周五晚餐就一起来享用呗~！

食谱参考于Guai Shushu, 再次感谢Kenneth Goh 无私的分享~感恩^^

番茄鸡 Ayam Masak Merah
材料:
全鸡腿 4支，斩块
番茄膏 (Tomato puree) 1罐
番茄酱 1/2 饭碗
番茄 2大个，切成小丁
辣椒糊 (chilli boh) 2大匙(可以用10条辣椒干，浸软与其它材料一起打烂)
香茅 1支， 去白色部分，切碎
姜 3公分，切碎
小葱头 10颗，切碎
蒜头 5瓣，切碎
大洋葱 1个， 切碎
食油 3大匙
椰浆适量 （我没加）

调味料：
适量的盐巴和糖
做法：
1. 将葱头，洋葱，姜，香茅放入搅拌机加入少许水打烂。
2. 准备一个小锅，热油后将打烂的材料炒至出味。
3. 加入辣椒糊，番茄膏，番茄酱和番茄丁一起翻炒均匀，让它滚一下。
4. 加入鸡肉块，不停地翻炒避免锅底烧焦，直到酱汁收干，过程约30分钟。
(如果真的太干了，只需加一点水即可，因为鸡肉本身煮熟后会出肉汁。如果水份加太多，那烹煮的时间就要长一些了）。
5.加入适量的盐巴和糖，翻炒均匀熄火，再盖锅盖让它在锅里15分钟或半小时后再上碟享用。
6.番茄鸡可搭配蓝花饭一起享用。

Ayam Masak Merah
Ingredients:
4 whole leg chicken, cut into medium pieces
1 can of Tomato puree
1/2 rice bowl tomato sauce
2 big tomato, dice
2 tablespoon chilli boh (you can replace with 10 pcs dried chillies, soak until soft & blend)
1 stick of lemongrass, take the white portion, chopped
3cm ginger, chopped
10 shallot, chopped
5 garlic, chopped
1 big onion, chopped
3 tablespoon cooking oil
coconut milk (optional)

Seasoning：
salt & sugar to taste

Method：
1. Blend the shallot, onion, ginger, lemongrass until fine.
2. Preheat the pot with some oil, pour in the blended ingredients saute until fragrant.
3. Add in chilli boh, tomato puree, tomato sauce & diced tomato, stir fry well & bring it to cook for few minutes.
4. Add in chicken, continue to stir-fry until the chicken fully absorb the tomato gravy under medium heat. It takes about 30 minutes.
(If the gravy too thicken, you may add a bit of water)
5. Add in some salt & sugar to taste, stir-fry well and off the heat. Cover with a lid，left the chicken in the pot for 15 ~30 minutes.
6. Serve the ayam masak merah with blue peas rice.

糯米糍 Glutinous Peanuts Ball @ Lo Mai Chi

看见脸书上网友分享的视频
原来材料与做法也不是那么复杂
就赶快买了花生和糯米粉
做了小时候最爱吃的小点心*糯米糍*

食谱与做法来自 Kathrine Kwa Baking Tutorial
花生陷材料：
花生 300克
幼糖 100克
盐巴 1/4 茶匙

糯米团材料：
糯米粉 300克
澄面粉 50克
食油 1 1/2 大匙
糖 75克, (我减至50克)
水 450毫升

沾粉：
粘米粉 200克

用具：
蒸盘
透明塑料袋 ，倒入1大匙油抹均匀

做法：
1.将粘米粉倒入锅内，以小火干炒至浅黄色约20分钟。炒好后盛入碗内待凉备用。
2.将花生放入烤炉以180度，烤至香约20分钟。烤好后取出，去依再用搅拌器打碎。
3.花生打碎后，以幼糖和盐巴混合均匀，备用。

4.将糯米粉、澄面粉和糖混合均匀后倒入水搅拌均匀，再加入食油混合均匀。
5.准备一个蒸盘，里头用少许食油抹均匀，再将糯米粉浆过筛然后倒入蒸盘内，以大火蒸25分钟即可熄火取出。

6.待糯米团稍微凉后将它舀入抹上油的塑料袋里，隔着塑料袋，用手将糯米团搓均匀。

7.用拇指与食指挤出一小团面团，稍微沾上粘米粉，用手将粉团搓扁，再包上花生碎，用手指压紧，慢慢捏粉团边至成团。最后，沾上粘米粉即可。

8.即做即享用。切忌别吹到风，做好后，可以存在有盖的盒子内。
*烤花生的温度只供参考。您也可以用锅来慢炒花生。

Fillings Ingredients：
300g Peanuts
100g castor sugar
1/4 teaspoon salt

Glutinous ball skin ingredients：
300g glutinous rice flour
50g wheat flour
1 1/2 tablespoon cooking oil
75g sugar (I reduce to 50g)
450 ml water

Flour for coating:
200g Rice flour

Tools：
Steam tray
a ziplock bag , spread some cooking oil into it.

Method：
1. Toast the rice flour in an ungreased wok under low heat for 20 minutes or until the flour light yellow color, bring it to cool & set aside.
2. Toast the peanut in an oven under 180 Celsius for 20 minutes. Remove skin & crush with a blender.
3. Mix well the crushed peanut with sugar & salt, set aside.
4. Mix the glutinous flour, wheat flour & sugar, following add in water & cooking oil, stir well. Sieve the mixture.
5.Grease the steam tray with some oil. Pour in the mixture after sieve into a steam tray, steam under high heat for 25 minutes.
6. Once the dough cooked, off the heat & transfer the dough into the ziplock bag, use hand to knead for a while.
7. Squeeze out a small portion of the dough, coat with some rice flour, flatten the dough and press slightly in the middle of the dough with your thumb, fill in the

crushed peanuts, press the dough gently with fingers to form the dough into a ball shape. Lastly, coat with some rice flour.
8. Serve and enjoy it while it just has done or keep in a container with a lid.