Ayam Masak Merah Lasagna

Skill Level Intermediate Prep Time 30 mins - 1 hour Hari Raya / Puasa Christmas Nut Free 140 Years Main

Ayam Masak Merah Lasagna

Chicken Malay Evaporated Milk Western Spice F&N Dairies

60 mins

Intermediate

Prep + Cook Time

60 mins

Ingredients

20 ingredients

Servings

For 6 servings

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ENG version

Versi BM

Ingredients

1 kg Boneless chicken, cut into cubes (A)

200g F&N Evaporated Creamer (A)

2 tbsp Turmeric powder (A)

1/2 tbsp Salt (A)

3 nos Yellow onions. blend into paste (B)

5 nos Red onions, blend into paste (B)

5 cloves Garlic, blend into paste (B)

2 cm Ginger, blend into paste (B)

4 tbsp Boh chili, blend into paste (B)

2 nos Star anise (C)

1 nos Cinnamon (C)

3 nos Yellow onion, sliced (C)

5 tbsp Chili sauce (C)

5 tbsp Tomato suace (C)

150g F&N Evaporated Creamer (C)

100g Water (C)

3 nos Tomatoes,cut into 4 (C)

to taste Salt & Sugar (C)

1 pack Lasagna sheets (C)

1 pack Shredded Mozzarella cheese (C)

Preparation

Mix Ingredients A in a bowl and marinate the chicken cubes for at least 3 hours in the chiller. Then lightly deep fry the chicken cubes until golden brown and set aside.
Heat up some oil in another pot. Sauté star anise and cinnamon until fragrant then add in sliced onions and continue sauté until soft.
Add in Ingredients B, chili sauce and tomato sauce. Sauté until it splits from its oil.
Mix the chicken cubes then follow by water and tomatoes. Bring the mixture to boil.
Add in F&N Evaporated Cream and cook until the mixture thicken up. Season to taste and set aside.
In a casserole dish, lay down a layer of lasagna sheet follow by a layer of Ayam Masak Merah then sprinkle some cheese. Repeat the same thing for 3-4 layers.
Bake the lasagna in a preheated oven at 180°C for 25 mins. Serve hot while the cheese is still melting.

Bahan-bahan

1 kg Isi ayam, dipotong dadu (A)

200g Krimer Sejat F&N (A)

2 sudu besar Serbuk kunyit (A)

1/2 sudu besar Garam (A)

3 biji Bawang kuning ,dikisar (B)

5 biji Bawang merah ,dikisar (B)

5 ulas Bawang putih ,dikisar (B)

2 cm Halia,dikisar (B)

4 sudu besar Boh cili,dikisar (B)

2 biji Bunga lawang (C)

1 batang Kayu manis (C)

3 biji Bawang kuning, dihiris (C)

5 sudu besar Sos cili (C)

5 sudu besar Sos tomato (C)

150g Krimer Sejat F&N (C)

100g Air (C)

3 biji Tomato,dipotong 4 (C)

Secukup rasa Garam & Gula (C)

1 kotak Lapisan lasagna (C)

Langkah-langkah

Campurkan Bahan A dalam mangkuk dan perap isi ayam selama 3 jam di dalam peti sejuk. Gorengkan isi ayam sehingga perang keemasan dan ketepikan.
Panaskan sedikit minyak di dalam periuk lain. Tumis bunga lawang dan kayu manis sehingga wangi kemudian masukkan hirisan bawang kuning dan tumis sehingga lembut.
Masukkan Bahan B, sos cili dan sos tomato. Tumis sehingga pecah minyak.
Masukkan isi ayam kemudian diikuti dengan air dan tomato. Gaul rata dan biar ia mendidih.
Masukkan Krimer Sejat F&N dan masak sehingga kuah menjadi pekat. Masukkan garam dan gula secukup rasa dan ketepikan.
Dalam bekas kaserol, letakkan lapisan lasagna diikuti dengan ayam masak merah kemudian taburkan keju. Ulangi proses yang sama untuk 3-4 lapisan.
Bakarkan lasagna di dalam ketuhar yang telah dipanaskan pada suhu 180°C selama 25 minit. Hidangkan semasa panas apabila keju masih cair.

4 years ago

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