Fusion

Ayam Masak Merah 2.0

by Lisa K. on Tue, September 05, 2017

Ayam Masak Merah is a dish loved by Malaysians of all ages and there are many variations available out there. This version we made was sans tomato ketchup but we replace it with a good jarred tomato sauce or you can use passata. We often have some left over when making pasta so this is a great way to use it up. We used Mashad Pino’s arrabiata sauce. Taste-wise it’s more towards a Western palate but a good version to have under your belt if you don’t fancy using too much ketchup.

Use up your extra pasta sauce!

Serves 2 - 3 people

For a healthier option, use seared skinless and boneless chicken breast and skip the frying process.

If you don’t have any gula Melaka, brown sugar is a suitable substitute.

Foodster's Verdict

Ayam Masak Merah 2.0

Difficulty

  • Preparation
    5minutes
  • Total
    30minutes
INGREDIENTS
    ½ chicken, cut into small pieces
    ½ tsp. salt
    Pinch of turmeric powder
    Oil for frying
    2 small red onion, sliced
    1 lemongrass, crushed
    2 tbsp. chilli paste
    1 jar pasta tomato sauce (about 200ml)
    1 cup chicken stock
    1 tsp. gula Melaka
    1 tsp. soy sauce
METHOD

1. Rub salt and turmeric powder all over the chicken and fry it until just cooked.

2. Carefully remove most of the frying oil, leaving only 1 tbsp. in the wok.

3. Sauté the sliced red onion slowly until soft and caramelized. Add in the lemongrass and chilli paste and cook it out for a few minutes.

4. Pour in Mashad’s Arabiata Sauce, fried chicken and 1 cup of stock. Simmer until sauce thickens and season with gula Melaka and soy sauce.


TAGS

COMMENTS

See You at Ayam Lejen 2017!
1:00 min

What Are You Gonna Get at Ayam Lejen 2017?

Malaysia’s 1st Fried Chicken Festival
0:45 min

Taste the Top 8 Fried Chickens in One Location!

KLIA’s Sama Sama Rack for RM30
1:00

We Discovered a Hidden Food Gem in KLIA

Fresh Dim Sum at KLIA
1:00 min

It's made fresh daily at Eden KLIA

Worlds Biggest Nasi Lemak Event
1:00 min

I Eat Nasi Lemak 2016 is Back!