Ayam masak merah

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Ayam masak merah
Spaghetti with Ayam masak merah.jpg
Spaghetti with Ayam masak merah.
Course Main course
Place of origin Malaysia
Region or state Southeast Asia
Created by Malaysian
Serving temperature Hot
Main ingredients Chicken (cut and fried), chillies, garlic, ginger, onions, tomato puree[1]
Cookbook: Ayam masak merah  Media: Ayam masak merah

Ayam masak merah is a Malaysian traditional dish.[2][3] This literally means red-cooked chicken in English. It is a casserole of chicken pieces in tomato.[4] 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.[5]

References

  1. ^ "Ayam Masak Merah". New Straits Times. 7 October 2004. Retrieved 23 September 2016. 
  2. ^ "Traditional dishes". New Straits Times. 2 February 1996. Retrieved 23 September 2016. 
  3. ^ Malay Heritage Cooking. Marshall Cavendish International Asia Pte Ltd. p. 118. ISBN 9789814435079. 
  4. ^ Borneo: Sabah, Brunei, Sarawak. Bradt Travel Guides. p. 106. ISBN 9781841623900. 
  5. ^ Elaine Ho (29 March 2014). "Ayam Masak Merah: A celebratory red chicken dish". The Malay Mail. Retrieved 22 September 2016. 

Further reading

  • "Ayam masak merah (Malay-Style Red-Cooked Chicken With Pandan)". Saveur. 
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