Ayam masak merah
|
Spaghetti with Ayam masak merah. | |
| Course | Main course |
|---|---|
| Place of origin | Malaysia |
| Region or state | Southeast Asia |
| Creator | 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
- ↑ "Ayam Masak Merah". New Straits Times. 7 October 2004. Retrieved 23 September 2016.
- ↑ "Traditional dishes". New Straits Times. 2 February 1996. Retrieved 23 September 2016.
- ↑ Malay Heritage Cooking. Marshall Cavendish International Asia Pte Ltd. p. 118. ISBN 9789814435079.
- ↑ Borneo: Sabah, Brunei, Sarawak. Bradt Travel Guides. p. 106. ISBN 9781841623900.
- ↑ Elaine Ho (29 March 2014). "Ayam Masak Merah: A celebratory red chicken dish". The Malay Mail. Retrieved 22 September 2016.
Further reading
This article is issued from Wikipedia - version of the 9/28/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.