Wednesday, September 26, 2012

Ayam Masak Merah

In Malaysia, ayam masak merah is said to have originated from Kedah. For many of those who are from Kedah, they would probably think of ayam masak merah as a dish served during weddings. Together with tomato rice and a fresh salad of pineapple, cucumber, cut chillies and red onions, it is a perfect combination.

For me, I always like to keep my life simple. I decided to scour for the simplest ayam masak merah recipe. I have been searching for a while. When I start to see a 'scroll' of ingredients that need to be used, I will just freak out.

And then, Mr G bought me a blender as my early birthday gift. In return, he asked, so when can I have curry or ayam masak merah? So in return, I decided to cook him the ayam masak merah for his birthday ;)

900g chicken drumsticks
Salt and pepper to taste
2 teaspoons turmeric powder or 3cm fresh turmeric, pounded with some salt
Cooking oil for deep frying
2 big onions; cut into rings
Coriander leaves for garnishing
8 shallots
6 cloves garlic
3cm ginger root
5 dried chillies; soaked in hot water
3 tablespoons tomato puree
1/2 cup tomato ketchup
1 tablespoon sugar
1/2 cup water
3 tablespoons cooking oil


  • Marinate the chicken with turmeric powder and refrigerate it overnight.

  • Shallow fry the chicken in a covered pot. 

  • When almost cooked, dish up and drain up using kitchen paper. 

  • Meanwhile, blend the shallots, garlic, ginger and dried chillies with a little water.

Use the same pot and sauté the blended ingredients for about three minutes until it is aromatic.

Add the tomato puree, tomato ketchup and sugar, and stir until the sugar has dissolved.

Add the chicken and then, the water.

Add the big onions and chicken stock then slowly let the dish simmer until the chicken is thoroughly cooked and oil surfaces.

Dish up and serve.

Mr G's verdict: nice but can improve. Apparently, I downed the whole can of tomato puree @@ yeah, in my excitement. And I realised that the tomato puree I downed was filled with herbs oops. Ok will definitely put this in my to-cook again list.
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