Ayam Masak Merah

Ayam masak merah (in Malay) which literally translate to 'red cook chicken' is one of the first dish that I learn in cooking way back to high school period. I've never cook it since then. Not that I don't like it, on the contrary, I love it..but it's so easily available at any Malay food stall / shop and often taste good, why bother all the hardwork??
I cannot find Malay restaurant in Copenhagen, well, it probably won't have a lot of customer even if it really exist since there're not many crazy Malaysian like me around..and almost all my Danish colleagues don't like Malay food (which kind of represent the vast majority of Danes liking). I've been reading the Ayam Masak Merah recipe a lot of times but always stopped by the complication in preparation.

After battling with my craving for 1 year and never had a chance to eat it when I travel back to Penang, I can't take it anymore!! I must eat ayam masak merah. So I find the easiest possible recipe (without too much compromising) and finally cooked it. Didn't manage to get star anise & cardamom so mine was some ingredients less. Nevertheless, I still love the end result.
The only problem I had was the 'splashing' oil during deep frying. My little kitchen was covered with a layer of oil after the cooking, not to mention the pain when the oil came to contact with my skin, sob sob... It took me almost the same time to clean up as the cooking preparation time. I'll try to sustain my crave for ayam masak merah for another year (fingers crossed) unless I can find a way to fried chicken without having 'splashing oil'. Maybe I should fried with cover? hmm...

Oh...I must stop writing & stop looking at the chicken's pictures, else my crave will start again.