Ayam Masak Merah

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Ayam masak merah might just be one of Malaysia's tastiest exports. The name literally means "red-cooked chicken," which pretty much sums up its appearance. It is like a culinary postcard from Malaysia, a dish that's as rich in history as it is in flavor. It's said to have roots in the Malay community but you can see a blend of influences in there—some say there's a touch of Indian cuisine, thanks to the use of spices, and others see a hint of Chinese cooking in the method.

It's a perfect example of how Malaysia's diverse culture is reflected in its food. Traditionally served during Hari Raya and at weddings, this dish is all about celebration and bringing people together.

When I decided to tackle ayam masak merah, I skipped the usual tomato puree and tamarind, focusing instead on a blend of chilies, onions, and a kick of Sriracha to get that rich, red color and depth of flavor. The result? A dish that's got all the spicy, savory goodness you'd expect but with a unique twist that makes it my own.

Pair it with some turmeric rice, and you've got a meal that's as vibrant on the plate as it is delicious.

Giving this recipe a go is a great way to dive into Malaysian cooking and shake up your usual dinner routine. It's about bringing a piece of Malaysian celebration right to your table, with flavors that are bold, aromatic, and sure to get your taste buds dancing.

So why not bring a bit of festive spirit into your kitchen with this dish? It's a tasty way to travel with your palate and experience the richness of Malaysian cuisine, no passport required.

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Ingredients:

(Serve 4)

• Marinade:

• Chicken Legs, 4

• Sea Salt, Pinch

• White Pepper, Pinch

• Mushroom Powder, Pinch

• Turmeric Powder, 1 TSP

• Spice Blend:

• Star Anise, 2

• Cinnamon Stick, 1

• Cloves, 3

• Green Cardamom, 4

• Rempah:

• Dried Chilies, 20g

• Red Onion Coarsely Sliced, 1

• Shallots Halved, 6

• Garlic Crushed, 6 Cloves

• Ginger, 2"

• Braising:

• Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

• Lemongrass White Parts Only Smashed, 1 Stalk

• Pandan Leaves Coarsely Cut, 2

• Red Onion Thinly Sliced, 1

• Sea Salt, Pinch

• White Pepper, Pinch

• Gula Melaka / Coconut Sugar, 1 TBSP

• Tomatoes Wedged, 2

• Tomato Ketchup, 2 TBSP

• Sriracha, 2 TBSP

• Oyster Sauce, 2 TBSP

• Scallions / Coriander Coarsely Sliced, For Garnishing

• Turmeric Rice Homemade, For Serving

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Equipment:

• Blender

• Skillet

• Spice Grinder

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Directions:

1. Please visit my "Turmeric Rice" page for the recipe.

2. Marinate the Chicken

3. Score the chicken legs with shallow cuts.

4. In a large bowl, mix all marinade ingredients (except chicken).

5. Add chicken and coat evenly.

6. Cover and marinate in the fridge until ready to cook.

7. Make the Spice Blend

8. Toast whole spices in a skillet over medium heat until fragrant.

9. Grind into a fine powder using a spice grinder. Set aside.

10. Make the Rempah

11. Soak dried chilies in hot water until soft.

12. Deseed if preferred and reserve the soaking liquid.

13. Blend chilies, soaking liquid, and the rest of the rempah ingredients into a smooth paste.

14. Fry the Chicken

15. Heat 2 inches of oil in a skillet over medium-high heat.Tip: Insert a wooden chopstick—if bubbles form, the oil is ready.

16. Fry chicken legs until golden brown on both sides (in batches if needed).

17. Drain on paper towels.

18. Braise the Chicken

19. In a clean skillet (or the same one with ¼ cup oil), sauté lemongrass, pandan leaves, and onion.

20. Season with salt, white pepper, and add the ground spice blend.

21. Cook until fragrant and the onion is translucent.

22. Add the rempah and stir until well combined.

23. Stir in gula melaka and cook until dissolved.

24. Add ketchup, sriracha, and oyster sauce.

25. Mix in tomatoes and cook until combined.

26. Add the fried chicken and toss to coat.

27. Turn heat to low, cover, and simmer for 15–20 minutes.Stir occasionally and flip the chicken to avoid burning.

28. If you prefer it soupier, add some chicken stock.

29. Adjust seasoning with salt, pepper, mushroom powder, or more gula melaka.

30. Serve

31. Serve hot with turmeric rice.

32. Garnish with scallions or coriander.

Succulent...

A flavor-bomb...

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Recipe Video: