Ayam masak merah is one of my favourite things to eat. Literally translated, it means Chicken cooked in red gravy. It is a robust, rich and filling food that can be eaten with practically anything – rice, bread, roti jala. This was a dish that we’d usually have every other week while back in Singapore.
Having missed my comfort food, I tried my best to find most of the ingredients and attempted to make it myself. One of the ingredients is this concentrated tomato paste. Refrain yourself from trying to brush your teeth with this
However, there are some key ingredients that I can’t get here in Rome. One of them being fresh lemon-grass and I don’t even see it for sale in the Asian kiosk that I patronise.
Nevertheless, I still have a few ingredients at hand and here is an easy way to make Ayam Masak Merah. You will need :
- Chicken (Cut into pieces)
- Turmeric powder
- Tomato concentrate or Tomato sauce
- Fresh tomatoes (Diced)
- Ginger, Garlic, Onion, Soaked dried chilli, Lemongrass (Blended together)
- Coconut Milk
First, marinate the chicken with salt and tumeric powder and leave it to rest for at least 30 minutes.
While waiting for the chicken to be marinated, slice and fry some potato wedges.
Using the same oil, fry the chicken. In another pan, I fry the ground ginger, garlic, onion and chilli till they look ‘crispy’. Then add the tomatoes continue to fry till they look soft.
Now I add in the tomato concentrate and a bit of sugar. Then add in the chicken and the potato. Taste for salt.
The final step is to add in some coconut milk to give it the rich flavour. Stir and leave to cook for a few minutes and serve with white rice.
A delicious and hearty but relatively easy Malay dish that can be cooked in about an hour. For me, it brings back a piece of Singapore, no matter where I am 🙂