This recipe provides instructions for making Ayam Masak Merah, a popular and flavorful Malaysian and Indonesian chicken dish known for its vibrant red color and rich, slightly spicy, and subtly sweet sauce. “Ayam Masak Merah” directly translates to “chicken cooked red,” which aptly describes the appearance of this dish. It’s a celebratory dish often served during special occasions, weddings, and festive gatherings, but it’s also a comforting and satisfying meal that can be enjoyed any time. The chicken pieces are typically braised in a complex and aromatic spice paste along with tomatoes, onions, and coconut milk, creating a tender and flavorful dish with a beautiful, glossy red sauce. The balance of spices, sweetness from palm sugar or brown sugar, and a touch of tanginess from tamarind paste (in some variations) makes Ayam Masak Merah a truly unique and delicious culinary experience.
The foundation of Ayam Masak Merah is its flavorful spice paste, or “rempah.” This paste is a blend of fresh aromatics and spices that are typically ground or blended together to create a rich base for the sauce. Common ingredients include shallots, garlic, fresh ginger, galangal (a ginger-like rhizome with a piney, citrusy aroma), fresh red chilies (for color and heat), dried chilies (soaked and deseeded for deeper color and flavor with less heat), lemongrass (bruised or finely chopped), and sometimes belacan (shrimp paste) for a savory, umami depth. The specific combination and proportions of these ingredients can vary slightly depending on regional preferences and family recipes, but the overall aim is to create a fragrant and complex flavor profile.
Chicken pieces, usually bone-in and skin-on for maximum flavor, are the star of the dish. These are often pre-fried or seared to give them a nice golden-brown color and to help them retain their shape during the braising process. The sauce is built upon the sautéed spice paste, with the addition of onions (often sliced or blended into the paste), tomatoes (fresh or canned, contributing sweetness and body), and coconut milk, which adds richness and creaminess to the sauce.
The cooking process involves sautéing the spice paste until fragrant, then adding the chicken pieces and coating them well with the paste. Onions and tomatoes are then incorporated, followed by the coconut milk. The dish is simmered gently until the chicken is cooked through and tender, and the sauce has thickened to a rich and glossy consistency. The red color intensifies as the sauce reduces.
Flavor enhancements often include palm sugar or brown sugar for sweetness, tamarind paste for a touch of tanginess, and sometimes kaffir lime leaves and daun salam (Indonesian bay leaves) for added aroma. The balance of these sweet, sour, and savory elements is crucial to the overall taste of Ayam Masak Merah.
Ayam Masak Merah is typically served hot with steamed white rice. It can be garnished with fresh cilantro, fried shallots, or a sprinkle of toasted coconut flakes. The rich and flavorful sauce is perfect for spooning over the rice, making it a complete and satisfying meal. The image shows a close-up of a stainless steel or aluminum wok filled with pieces of chicken coated in a vibrant red sauce. The chicken appears to be cooked and tender, with some pieces of onion and green kaffir lime leaves visible throughout the dish. The sauce is thick and clings to the chicken, with a slightly glossy sheen.
The texture of Ayam Masak Merah features tender pieces of chicken that are easily pulled from the bone, coated in a rich and slightly thick sauce. The sauce itself is smooth with bits of softened onions and tomatoes, and the kaffir lime leaves add a subtle chewiness if eaten.
The flavor profile is a complex interplay of savory, spicy, and sweet notes. The spice paste provides a warm and aromatic base with hints of chili heat, garlic, ginger, and galangal. The tomatoes add a touch of sweetness and acidity, while the coconut milk contributes richness and a subtle sweetness. Palm sugar or brown sugar enhances the sweetness, and tamarind paste (if used) adds a pleasant tanginess. The kaffir lime leaves impart a fragrant citrusy aroma.
Ayam Masak Merah (Spicy Red Chicken) is a flavorful Malaysian and Indonesian chicken dish braised in a vibrant red, slightly spicy, and subtly sweet sauce made from a complex spice paste, tomatoes, onions, and coconut milk.
The preparation involves grinding a spice paste (rempah), sautéing it, adding chicken pieces, onions, and tomatoes, then simmering in coconut milk until the chicken is tender and the sauce has thickened and turned a rich red color, often with the addition of palm sugar and tamarind.
Ingredients:
- 1.5 lbs (about 700g) chicken pieces (drumsticks, thighs, or a mix)
- 1 large onion, sliced or roughly chopped (some may blend it into the spice paste)
- 2-3 ripe tomatoes, quartered or diced
- 1 cup coconut milk (thick or a mix of thick and thin)
- 2 tablespoons vegetable oil, for sautéing
- 2-3 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 tablespoon palm sugar or brown sugar (adjust to taste)
- 1 tablespoon tamarind paste mixed with 2 tablespoons water (optional)
- Salt to taste
- Water, if needed
For the Spice Paste (Rempah):
- 8-10 shallots
- 4-6 cloves garlic
- 1 inch fresh ginger, peeled
- 1 inch fresh galangal, peeled
- 4-6 fresh red chilies (adjust for heat)
- 2-3 dried red chilies, soaked in hot water and deseeded
- 1 stalk lemongrass, white part only, thinly sliced
- 1 teaspoon belacan (shrimp paste), toasted (optional)
Equipment:
- Food processor or blender (for grinding spice paste)
- Large skillet, wok, or pot with a lid
- Knife and cutting board
- Measuring cups and spoons
- Stirring spoon
Instructions:
- Prepare the Spice Paste (Rempah): Combine all the ingredients for the spice paste (shallots, garlic, ginger, galangal, fresh red chilies, soaked and deseeded dried red chilies, sliced lemongrass, and belacan if using) in a food processor or blender. Grind until you have a smooth paste. Add a little water if needed to help it blend.
- Sauté the Spice Paste: Heat the vegetable oil in a large skillet, wok, or pot over medium heat. Add the ground spice paste and sauté, stirring frequently, for about 5-7 minutes until it is fragrant and the color deepens.
- Add Aromatics and Onions: Add the bruised lemongrass stalk and kaffir lime leaves to the pot. If using sliced onions, add them now and sauté until softened, about 3-5 minutes. If you prefer a smoother sauce, you can blend some or all of the onion into the spice paste.
- Add Chicken: Add the chicken pieces to the pot and stir to coat them well with the spice paste mixture. Cook for about 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides.
- Add Tomatoes: Add the quartered or diced tomatoes to the pot and cook for a few minutes until they start to soften and break down.
- Add Coconut Milk and Seasoning: Pour in the coconut milk. Stir in the palm sugar or brown sugar, and the tamarind paste mixture (if using). Season with salt to taste. Bring the mixture to a gentle simmer.
- Braise the Chicken: Cover the pot and reduce the heat to low. Simmer for 20-30 minutes, or until the chicken is cooked through and tender, and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too thick before the chicken is fully cooked, you can add a little water or more coconut milk.
- Adjust Seasoning: Once the chicken is cooked, taste the sauce and adjust the seasoning as needed. You may want to add more salt or sugar to balance the flavors.
- Serve: Remove the lemongrass stalk and kaffir lime leaves before serving. Transfer the Ayam Masak Merah to a serving dish and serve hot with steamed white rice. Garnish with fresh cilantro or fried shallots, if desired.
Tips and Variations:
- Chicken Preparation: You can marinate the chicken with a little turmeric powder and salt for about 30 minutes before cooking for added flavor.
- Spice Level: Adjust the number and type of chilies in the spice paste to control the spiciness of the dish.
- Coconut Milk Consistency: Using a mix of thick and thin coconut milk can result in a richer sauce that still reduces well.
- Aromatic Variations: Some recipes include other aromatics like daun salam (Indonesian bay leaves) or pandan leaves for added fragrance.
- Potato Addition: Small potatoes can be added to the dish along with the chicken and simmered until tender.
- Cashews or Almonds: Some variations include ground cashews or almonds in the spice paste for added richness and texture.
- Make Ahead: Ayam Masak Merah can be made ahead of time and reheated. The flavors often meld and deepen overnight.
Enjoy this delicious and aromatic Ayam Masak Merah! It’s a flavorful dish that is sure to impress.