Name |
Materials |
Main ingredient |
Place |
Creator |
Colour |
Smell and taste
|
Ayam masak sambal/Chicken cooked in sambal |
Shallot, Garlic, Ginger, Dried Chili |
Dried Chili |
Malaysia |
Malaysian Malay |
Red chili dry |
The smell of chili
|
Ayam masak merah/Red cooked chicken |
Shallot, Garlic, Ginger, Dried Chili, Cardamom, Cloves, Lemongrass, Pureed Tomatoes, Tomato Ketchup, Chili Ketchup, Pandan Leaves, Leeks, Soup Leaves |
Tomato puree,lemongrass, star anise, cloves, cardamom, pandan leaves, leaves |
Johor |
Malay Johor |
Tomato red |
The smell of tomatoes
|
Ayam masak serai/Cooked lemongrass chicken |
Shallot, Garlic, Ginger, Dried Chili, Lots of Lemongrass, Cardamom, Clove Flower |
Lots of lemongrass, cloves, cardamom |
Johor |
Malay Johor |
Bright red |
The smell of lemongrass
|
Ayam masak ros/Rose cooked chicken |
Red onion, garlic, ginger, galangal, lemongrass, pureed tomato, cardamom, cloves, star anise, pandan leaves, evaporated milk, ghee |
Tomato puree, Ghee, Evaporated milk |
Penang and Kedah |
Mamak or Malaysian Indian Muslim |
orange red |
The smell of tomatoes and milk
|
Ayam masak sos/Chicken cooked in sauce |
Shallot, Garlic, Dried Chili, Tomato Ketchup, Chili Ketchup, Oyster Sauce, Leek |
Chilli Ketchup, Tomato Ketchup, Oyster sauce |
Patani restaurant in Malaysia |
Patanese and Malay peninsula |
Dark red Caramelise ketchup |
The smell of the ketchup
|