Thursday, October 21, 2010

Ayam Masak Merah (Chicken In Red Sauce)

Big bold reddish color, as well as big in bold tastes, Ayam Masak Merah is our Malaysian love, mainly amongst my Malay friends. I too am one of them, not in the sense of my race, but my love for such a Malay dish. Love it. Just so love it. Made alongside, primarily red chillies and tomato, also scented with our pandan/screwpine leaves. Diviners and just so massively tasty and mouthwatering, to make, first fry the chicken mixed with turmeric powder and salt, then tip into the sambal/gravy and stir. Ayam Masak Merah (Chicken In Red Sauce) is akin a rocking and rolling accompanied, for us, of course rice, you can pair it with maybe, toast, or for the Indians, try it with tosai or roti canai (Nyonya Fish Sambal, Petai Dried Prawns Sambal & Salted Fish Pickle). I bet you won't regret at all. Yum.

For the chicken
1/2 kg of chicken (cut into bite pieces)
1 tsp turmeric powder
Salt for taste
Oil as needed

For the sauce/gravy 
1 - 2 tbsp blended dried red chillies
1 onion (chopped/diced)
1 big onion (sliced into rings; for garnishing) 
1 small can of tomato puree (220g)
3-4 pandan (screwpine) leaves - cut into pieces
Salt for taste

For the chicken
Mix all ingredients.
Deep fry chicken.
Remove and keep aside. 
For the gravy/sauce
Leave enough oil in the same wok and fry onion with chilli paste till aromatic and oil splits.
Add pandan leaves and tomato puree.
Cook for another 2-3 mins.
Put in fried chicken, onion rings and salt.
Mix and stir well before removing from heat.
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  1. Mouth watering, I do something like this with out tomato.

  2. Awesome colour... taste too would be...

  3. Nonstop drooling dear...looks finger licking good


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