Pork fillet gratin

Ayam masak merah
Chicken with coconut tomato sauce

• 600 GRAM PORK FILLET
• 200 GRAM HOLLANDAISE SAUCE
• 200 GRAM MUSHROOMS, sliced
• SOME GREEN ONIONS, chopped

• 1 KG CHICKEN DRUMSTICKS
• 1 TBSP CURRY POWDER
• 1/2 TSP CHILI POWDER
• 2 ONIONS, chopped
• 2 CLOVES GARLIC, mashed
• 75 GRAM TOMATO PUREE
• 6 TBSP SWEET CHILI SAUCE
• 200 GRAM COCONUT MILK
• 1 TBSP CORIANDER SEEDS
• 1 TSP CARDAMOM SEEDS, crushed

Fry the pork fillet 4 minutes on each side and allow it to rest for 10 minutes, then cut into thick slices. Put the slices into an oven dish, spoon the sauce over the meat. Sprinkle the green onion on top, followed by the mushrooms. Bake 20 minutes in the oven at 180 degrees Celsius.

Sprinkle the curry powder and the chili powder on the chicken and fry for 5 minutes. Take the chicken out of the pan, fry the onions and the garlic for 5 minutes, then add the tomato puree, chili sauce, coconut milk, coriander seeds and cardamom. Put the chicken back in the sauce, simmer for 20 minutes, turn the chicken around for two or three times.

This recipe comes from Malaysia.