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 tomato. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy tomato sauce. Peas are sometimes added to the dish, 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
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