Ayam Masak Merah (Chicken in Tomato Sauce) PDF Print E-mail
Saturday, 14 August 2010 17:05

courtesy : Cik Erinna Yusof


Ayam masak merah is chicken cooked in thick tomato sauce. The dish looks deceptively fiery (due to tomato content).The taste is actually mellow; a bit tangy and sweet. Ayam masak merah is served with; white rice or nasi minyak.

ayam masak merah2.jpg - 46.28 Kb 


2kg.cleaned chicken;cut into pieces
salt and pepper to taste
2 teaspoon tumeric powder
sufficient oil to deep fry
2 big onions;cut into rings
5 sprigs coriander leaves;chopped
8 shallot;sliced                                                   )
6 cloves garlic ;sliced                                           ) grind into a soft paste        
3cm ginger;sliced                                               ) with a little water
5 dried red chillies;tear and soak in hot water;drain )  
3 tablespoon tomato puree
1/2 cup tomato ketchup
1 tablespoon sugar
1/2 cup water
3 tablespoon cooking oil


Method of preparation:

In a bowl mix tumeric powder,salt and pepper with a little water. Make into a paste. Smear chicken pieces with the paste and marinate for 1 hour. Add sufficient oil in a wok to deep fry the chicken pieces. Fry the chicken till it is almost cooked. Set aside. Drain the oil. Add 3 tablespoon fresh oil. Heat the wok on medium flame. Add the ground paste (shallot, garlic, ginger and dried red chillies). Fry till the shallot is golden brown. Next add the tomato puree, tomato ketchup and sugar. Stir till the sugar dissolves. Add the fried chicken and 1/2 cup water. Mix well. Simmer till the chicken is fully cooked (and a layer of oil surfaces). Garnish with coriander leaves and onion rings. Serve with; white rice or nasi minyak.

Last Updated on Saturday, 21 January 2012 13:47