Comments on: Chicken In Tomato Sauce – How to cook the traditional Malaysian Ayam Masak Merah

By: KP Kwan

KP Kwan — Wed, 29 Apr 2020 01:02:33 +0000

In reply to Serena.

Hi Serena,
There will not have a noticeable difference, in my opinion.
Thanks.
KP Kwan

By: Serena

Serena — Tue, 28 Apr 2020 04:37:33 +0000

Hi kwan,is there any difference if i saute the blended paste first ( Blend c) then only add the spices in c?

By: KP Kwan

KP Kwan — Fri, 28 Feb 2020 01:18:58 +0000

In reply to Fred.

Hi Fred,
It is a better way, lightly fry and make a bouquet garni with a bag. However, some locals like to let the spices scatter in the sauce intentionally, to show the diners they are using ‘real’ spices instead of ready-mix sauce.
KP Kwan

By: Fred

Fred — Thu, 27 Feb 2020 19:12:36 +0000

Hi KP,

Nice recipe! Is it wise to put the dry spices (cinnamon, cloves, star anise, cardemom) in a bouquet garni after pan-frying them for a while or will this affect the flavour too much?

Cheers,
Fred

By: KP Kwan

KP Kwan — Tue, 25 Feb 2020 02:46:55 +0000

In reply to Anna.

Hi Anna,
Thank you. I follow how my mother used to cook. I think it is authentic because she is a Cantonese.
KP wan

By: Anna

Anna — Mon, 24 Feb 2020 20:49:16 +0000

Hi, Thank you for the wonderful recipe, your ‘s one of the authentic versions. Cheers.

By: KP Kwan

KP Kwan — Tue, 22 Jan 2019 23:50:27 +0000

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.