Thursday, October 21, 2010

Ayam Masak Merah

Big bold reddish food vibes and big in bold tastes, Ayam Masak Merah is our Malaysian food chicken love. Ayam Masak Merah is a famed dish amongst my Malay friends but that does not mean we the other races do not share the same food joy (Sambal Udang Kering Petai & Ikan Pari/Stingray Sambal). Trust me, many of us simply adore such a really mouth hunger tapping dish. Yum. Super yum (Nyonya Fish Sambal). Made alongside, primarily red chillies and tomato, also scented with our pandan/screwpine leaves. 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 with rice, you can also pair it with maybe, toast, or for the Indians, try it with tosai or roti canai (Prawn Devil Curry, Mutton Kurma & Malaysian Indian Fish Curry). I bet you won't regret at all.

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

  4. Ayam masak merah all time favourite hehe


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