Another simple and popular recipe from Malaysia is Ayam Masak Merah. This is one of my favorite too! Usually people will serve it during Eid or Hari Raya and in a traditional Malay weddings ceremony. For most Malaysia, Ayam Masak Merah is a unique dishes that to be enjoyed in a special occasion, however for me is the other way round. I can have and enjoy the tasty dish at any time and any places with no problem.
Ayam Masak Merah is best to be served together with wonderful type of rice dishes such as Nasi Biryani, Nasi Tomato and Nasi Minyak. The creamy and spicy tomato sauce of Ayam Masak Merah will definitely increase your appetite. It is not a complicated dish (with basic ingredients such as cinnamon, star anise, chilies and tomatoes) and easy to cook too. However, it still has a unique, unforgettable wonderful taste that will make people craving for more, I promise!
Have you tried this before? Will you crave for more? If yes, let’s try out our simple recipe below. Yes, this is a very simple and easy recipe. However, this was prepared by my lovely wife Anes and not me. Not because I don’t know how to cook Ayam Masak Merah but just if I was to carry and cook in her kitchen…hmmm..the kitchen will be flooded, messy and god knows what else could happen....and I am pretty sure that she will be upset! So, to play it safe, I’ve decided not to enter or touch her kitchen ever..hehehe…a valid excuse right?
INGREDIENTS:
1 whole chicken (cut into 12 pieces)
1 tablespoons of turmeric powder
3 cloves garlic*
1 inch ginger*
2 Onions(sliced)
1 Lemon grass
Few Parsley (finely chopped)
2 tablespoons of chilies paste
2 tomatoes(cut into four pieces)
1 inch palm sugar
1/2 cup of tomato ketchup/tomato puree
1/2 cup of water
Salt to taste
*Pounded
HOW TO:
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| Ayam Masak Merah |
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| Ayam Masak Merah |
INGREDIENTS:
1 whole chicken (cut into 12 pieces)
1 tablespoons of turmeric powder
3 cloves garlic*
1 inch ginger*
2 Onions(sliced)
1 Lemon grass
Few Parsley (finely chopped)
2 tablespoons of chilies paste
2 tomatoes(cut into four pieces)
1 inch palm sugar
1/2 cup of tomato ketchup/tomato puree
1/2 cup of water
Salt to taste
*Pounded
HOW TO:
Marinade the chicken with turmeric powder and salt. After a while fried the chicken until tender and put aside. For sauce preparation, heat enough oil and sauté the pounded mix with chilies paste and onion until oil from the paste floats to the top. Next add in lemon grass. Then, add in the tomato ketchup/puree, palm sugar, water and salt to taste. Stir it well. Wait until the sauce thickens, and then put in the fried chicken and tomatoes. Now it’s ready to eat. As optionally, you can sprinkle some parsley leaves or dried shallots for decorations.
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recipe