Ayam masak merah
|Place of origin||Malaysia|
|Region or state||Southeast Asia|
|Main ingredients||Chicken (cut and fried), chillies, garlic, ginger, onions, tomato puree|
Ayam masak merah is a Malaysian traditional dish. This literally means chicken "cooked-red" in English. It is a casserole of chicken pieces in dried chillies sambal. 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 nasi tomato - rice cooked with tomato sauce or paste, milk, dried spices, and garlic, onions and ginger.
- "Ayam Masak Merah". New Straits Times. 7 October 2004. Retrieved 23 September 2016.
- "Traditional dishes". New Straits Times. 2 February 1996. Retrieved 23 September 2016.
- Malay Heritage Cooking. Marshall Cavendish International Asia Pte Ltd. p. 118. ISBN 9789814435079.
- Borneo: Sabah, Brunei, Sarawak. Bradt Travel Guides. p. 106. ISBN 9781841623900.
- Elaine Ho (29 March 2014). "Ayam Masak Merah: A celebratory red chicken dish". The Malay Mail. Retrieved 22 September 2016.
- "Ayam masak merah (Malay-Style Red-Cooked Chicken With Pandan)". Saveur.
- Ayam Masak Merah – Tomato Chicken Curry