ayam masak merah fin 1

Hi, Readers!

This time I am going to post a classic Malaysian dish called AYAM MASAK MERAH. I believe there are many versions of how to make one, but for this dish I was inspired by a Malaysian food blogger Ana Suzana. Why this one? Because this recipe is from her father who is a famous cook from his village, and this is his signature dish. Now I am hooked when I read signature family dish and kampong (village) style; all screams authenticity.

There are several items that I have to substitute, which I will put under the ingredients.

I have to say, this dish is absolute gorgeous. Very tasty and lightly creamed.  You really have to at least give it a try; the ingredients are quite easy to get so there is no excuse not to! *wink*.

So here we go:

ayam masak merah ing

  • 1 whole chicken; cut into 12 pieces. Remove skin.
  • 3 tomatoes; cut into wedges
  • 5 red chillies; thinly sliced
  • 5 garlic cloves; thinly sliced
  • 1 onion; slivered
  • 2 cm ginger; sliced
  • 1 tsp cinnamon; substitute for 1 cinnamon stick
  • 2 star anise
  • Salt & turmeric
  • Oil
  • 60ml coconut milk
  • Water 300ml
  • Sugar (optional)


  • 5 red chillies; substitute for dry chillies
  • 1 tomato; substitute for tomato sauce
  • 5 garlic cloves
  • 8 shallots
  • 2 cm ginger


  1. Massage the salt & turmeric into the chicken. Then shallow fry the chicken, until almost golden in color. Set aside.
  2. Using the same pan and oil; fry the paste until fragrant.
  3. Add in the sliced ingredients and the cinnamon & star anise.
  4. Add in the water & coconut milk.
  5. Add the chicken back in. And cook in slow heat until the liquid reduced.
  6. Add in the tomatoes.
  7. Salt & Pepper to taste; and sugar if you prefer this dish to be a little bit sweet.
  8. Serve!

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