Ayam Masak Merah
Description
Ayam Masak Merah - Authentic recipe from Malaysia. Ready in 60 min. Try it now!
Directions
â researched- 1
Season 500 g chicken breast (or pieces) with salt and turmeric and fry until golden brown. Remove from the pan.
â±ïž approx. 12 minđĄ Tip: Ayam Masak Merah ('red-cooked chicken') is a Malaysian festive dish â chicken in a sweet-spicy tomato-chili sauce with coconut milk. Vibrant red, celebratory, popular at weddings.
- 2
Process 1 onion, garlic and ginger into a paste and sauté. Add 2 tbsp chili paste and 300 g tomatoes (or tomato paste) and cook down until the oil separates.
â±ïž approx. 12 minđĄ Tip: Cooking down the chili-tomato paste until the oil separates ('pecah minyak') is an important Malaysian technique â it intensifies the flavour. The red colour is characteristic.
- 3
Pour in 200 ml coconut milk, return the chicken to the pan. Season to taste with a little sugar and salt. Simmer for 15â20 minutes until the sauce is thick and the chicken is cooked through.
â±ïž approx. 12 minđĄ Tip: Ayam Masak Merah is served with rice (often Nasi Tomato/Nasi Minyak). The sweet-spicy, vibrant red sauce is festive â a popular dish at celebrations and during Ramadan.
đ Origin & History
Ayam Masak Merah ('Chicken in Red Sauce') is a classic Malaysian festive dish of Malay cuisine: chicken braised in a spiced tomato-chili sauce with lemongrass, ginger, garlic, and spices. The dish is a traditional staple at Malay weddings (kenduri) and religious celebrations (Hari Raya Aidilfitri, the end of Ramadan). Spices such as cloves, cinnamon, cardamom, and star anise reflect the Indian influence on Malay cuisine, shaped by the spice trade and Indian immigrants. The dish holds a firm place in Malay and Peranakan cuisine (Baba-Nyonya). Ayam Masak Merah embodies the interplay of tomatoes, chili, and aromatic spices and is a widespread festive dish in Malaysian restaurants as well as home kitchens.
đż Regional variants
With peas
Peas in the sauce â more colourful.
Spicier
More chili paste â fiery.
đ· What goes with it?
Served with rice (Nasi Tomato). For celebrations and Ramadan. With cucumber. As a festive dish.
Frequently Asked Questions
What does Ayam Masak Merah mean?
Literally 'red-cooked chicken' (Ayam = chicken, Masak = cooked, Merah = red). The vibrant red tomato-chili sauce gives it its name. A Malaysian festive dish.
What is 'pecah minyak'?
'Pecah minyak' ('the oil breaks') refers to cooking down the spice paste until the oil separates â a sign that the paste is fully cooked and aromatic. An important technique in Malaysian cuisine.
Sweet or spicy?
Both â Ayam Masak Merah is balanced sweet-spicy (chili + sugar + tomato). The heat can be adjusted to taste. The coconut milk mellows the sauce and makes it creamy.
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Ingredients
verified- Chicken breast500 g
- Coconut milk200 ml
- Tomatoes300 g
- Chilipaste2 tbsp
- Onion1 pcs
