Ayam masak merah
Spaghetti with Ayam masak merah.jpg
A plate of Spaghetti with Ayam masak merah at a Singaporean restaurant
CourseMain course
Place of originMalaysia and Singapore
Region or stateSoutheast Asia
Serving temperatureHot
Main ingredientsChicken (cut and fried), chillies, garlic, ginger, onions, tomato puree[1]

Ayam masak merah is a Malaysian and Singaporean chicken dish.[2][3][4] The name literally means chicken "red-cooked chicken" in English. Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal.[5] It tends to be a home-cooked dish, so many variations on the recipe exist. Pieces of chicken are first marinated in turmeric before being fried to a golden brown then slowly braised in a spicy dried chillies, onion and tomato sauce. Peas are sometimes added to the dish, as are aromatic spices such as cloves, star anise and cinnamon bark, and it is garnished with shredded kaffir lime leaves as well as coriander. It is often paired with tomato rice – cooked with tomato sauce or paste, milk, dried spices, and garlic, onions and ginger.[6]

References

  1. ^ "Ayam Masak Merah". New Straits Times. 7 October 2004. Retrieved 23 September 2016.
  2. ^ "Traditional dishes". New Straits Times. 2 February 1996. Retrieved 23 September 2016.
  3. ^ Malay Heritage Cooking. Marshall Cavendish Singapore Pte Ltd. p. 118. ISBN 9789814435079.
  4. ^ Bloor, Azlin (22 March 2021). "Ayam Masak Merah (Red Chicken Curry)". Singaporean and Malaysian Recipes. Retrieved 30 November 2021.
  5. ^ Borneo: Sabah, Brunei, Sarawak. Bradt Travel Guides. p. 106. ISBN 9781841623900.
  6. ^ Ho, Elaine (29 March 2014). "Ayam Masak Merah: A celebratory red chicken dish". The Malay Mail. Retrieved 22 September 2016.

Further reading