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Ayam masak merah

From Wikipedia, the free encyclopedia

Ayam masak merah
A plate of nasi putih with ayam masak merah and sayur tumis at a Malaysian 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 (lit. 'red-cooked chicken' in Malay) is a Malaysian and Singaporean chicken dish.[2][3][4] 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. Archived from the original on 5 October 2017. Retrieved 22 September 2016.

Further reading


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This page was last edited on 20 November 2023, at 12:50
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