RSS
Email
Twitter
Facebook
Pinterest
Google+
Spotlight
Ayam Masak Merah (Chicken in Spicy Tomato Sauce)
August 29th, 2011Recipes, Malaysian Recipes, Recipes40 Comments
Ayam Masak Merah Recipe
Serve 8-10
Ingredients:
2 x 0.9-1kg chicken, cut into 8 pieces/chicken
20 dried chillies, soaked
2 red onion
5 cloves of garlic
40g ginger
25g galangal (lengkuas)
5 lemongrass
2-3 star anise
4 cloves
3 inch of cinnamon
3 cardamom
1 can of tomato soup
1 can (400ml) coconut milk
Salt to taste
Vegetable oil for deep frying plus ¼ cup extra
1 cup of peas, optional
Method:
Preparing Chicken. Rub chicken with turmeric and salt. Set aside for 30 minutes. Heat up the oil in a wok and deep fry the chicken pieces until golden in colour. Set aside.
Roughly chopped red onion, ginger, galangal and lemongrass, then transfer to a blender or food processors. Add in chillies and garlic. Process into a paste.
Heat up the wok with ½ cup of oil. Sauté the spices : Cinnamon, star anise, cloves and cardamom until fragrant. Then add in the blended paste. Bring the heat up until the paste bubble then lower the heat. Simmer till the paste is thoroughly cooked, fragrant and the oil separates from the paste (pecah minyak). Add in canned tomato soup, coconut milk and chicken pieces. Bring up the heat for a quick boil, then lower to a simmer and cook until the sauce thickened. Add peas and season with salt to taste. Garnish with some spring onion before serving.
Click Below for More Easy and Delicious Recipes:
SHARE THE RECIPE & PHOTOS:
That looks so yummy! And you are so right about pairing it with nasi minyak. Perfect combo! I recall devouring ayam masak merah during kenduri and what not :)
Thank you Bee, for sharing your ‘kitchen’… and the wonderful opportunity… :D
Lisa, this looks so delicious! I’ve never tried this dish before but it sounds yummy and goes well with savory rice like you mentioned. Thanks for sharing the recipe with us. :-)
Looking Delicious :)
Finger licking good!
That is a mouthwatering dish! So tempting looking and full of flavor.
Cheers,
Rosa
very good food,,,,,so nice friend……!! I am from india chef swapan sikder,,,,,,
Delicious recipe! This is always my favourite dish with rice. Well done on the guest post, Lisa.
Fasting today. 2moro is Eid, where I live.
Looks yummy! Must include it in the menu, for our guests.
Eid Mubarak Every One!
I enjoyed reading Lisa’s recipes. Thanks for sharing.
when was the last time i had it?should be more then 10yrs ago!am followed your recipe,result…..fantastic yuumy,thank you Bee!
i was just watching AFC on chef wan this afternoon and he was cooking this ayam masak merah along with 2 other rendang dishes. I’m not really sure if i had eaten this dish, maybe i have but didnt know the name and it sure looks so attractive and unique flavour due to the ketchup and the spices in it. Wonderful guest post and so appropriate during this festive season!
This looks and sounds so yummy!
Lovely recipe full of flavors.. The color is so pretty. I want some with rice.Good Job Lisa!
It looks gorgeous and is a lovely rich colour. I’d love to try this.
I have never had this, but by the look of it I am sure I’d love it…! It reminds me of the Indonesian ‘Ayam Bumbu Rujak’ which I adore!
Absolutely beautiful dish, Lisa! I don’t believe I have had this before but thanks to your recipe, I might just try to cook this to taste it.
wow…so hungry now! and I am going to try your recipe today ! Missing the Raya’s cuisine here…;-)
waaaah! this is my second time to encounter this recipe in my blogroll. hahaha this means i have to make it! haha i’m filipino and i’ve never made this before, but i’d like to believe this is definitely a must try. the pictures i’ve seen were mouthwatering. :)
Thanks for sharing this lovely recipe,can’t wait to try it!
Please tell me how much turmeric/turmeric powder I should use to rub the meat.
Wish me luck!!!
Tumeric ~ about 1 teaspoon.
Happy trying :D
Thank you everyone for your kind comments and wonderful feedback :D
Most delicious looking, I love this dish and eat this at least once a month! yummy!
Beautiful photos by Lisa! Ayam masak merah just reminds me of ayam masak habang, a Kalimantan chicken cooked in red chili sauce. Habang = Merah :)
Perfect for Eid!
I love this recipe!! Have bookmarked it and will def cook it for a special occasion =)
I loved this recipe.. Planning to make it in the next week.
I have a question, can we omit galangal or is there any other substitute for it? Will the dish taste as wonderful even without galangal?
You can omit, if not use ginger.
Alamak, I cooked this yesterday but totally forgot to add lemongrass & galangal. It still tastes okay especially the following day when the spices infuse deeper into the sauce.
Thanks! This looks so good!
instead of deep frying can we just put the chicken directly?
instead of deep frying can we just put the chicken directly or how about shallow fry?
Deep-frying or it won’t taste authentic!
I cooked this today. I like the taste but the coconut milk has a taste. I live in Minnesota and I bought the Aroy-D coconut milk for cooking. Any suggestion what type of coconut milk is the best to get in USA/
made this last night…. was a hit!!! thank you!!!
I used my new gadget to “fry” the chicken (without oil) and it turned out great!!!!
I just cooked this and it looks very different from the picture. I wonder if it is tomato paste rather than tomato soup being used.
oOPS… I spoke to soon. I let it simmer longer and it started to look good. Still not the same though. :P
Where i live , u dont get lemongrass. So can i use any other substitute? plz let me know. coz i plan to make this dish very soon & it looks really yummy in da pic
Where can I get all these amazing spices TT
I love Ayam Masak Merah and will cook this tonight for Ramadan. Thanks for sharing this recipe!
GSN: Depending where you live (I live on US East Coast) many of the bigger grocery stores now have an Indian or Oriental/ International sections for these spices. If not, they are easily obtained from an Indian grocery market (I’m assuming you are not living in Malaysia or Singapore). Many Asian supermarkets in bigger cities also stock these basic spices as well as galangal and lemongrass -they’re now easier to obtain now thanks to a bigger interest in Thai and East Asian cooking in this country. Of course, nothing beats getting these items fresh from home.
Hi, was wondering what kind of canned tomato soup (the creamy ones?) Or which brand do u normally use? Missing this dish and I’m planning to cook it during Ramahdan.