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Ayam Masak Merah

Ayam Masak Merah

Serving Suggestion: 4 – 5pax

To watch the cooking video, please click here

800 gm Chicken (cut into 6 pieces)
50 ml Ghee (for sauté)
2 tbsp Chili Paste
1 nos Red Onion (slice)
3 tbsp Chili Sauce
3 tbsp Tomato Sauce
5 tbsp Tomato Puree
1/4 can Green Peas
50 ml Evaporated Milk
2 tbsp Sugar
Blended Ingredient (A):
8 nos Shallot
5 pips Garlic
2 cm Ginger
50 ml Water
Ingredient for Marination (B):
1 tbsp TUMIX® Chicken Stock Powder
1 tsp Salt
Ingredient (C):
3 nos Cardamom
1 no Cinnamon
5 nos Clove
1 no Star Anise
1 stalk Lemon Grass (pounded)
  1. Marinate the chicken with ingredient B.
  2. Heat up oil and fry the chicken until half cooked. Set aside.
  3. Heat up ghee to sauté chili paste and red onion.
  4. Add in ingredient A and C and cook until oil separated and fragrance.
  5. Add in chili sauce, tomato sauce, tomato puree and mix well.
  6. Add in evaporated milk and some water (20ml) if the gravy is too thick. Stir well.
  7. Add in the chicken, sugar and cook until the chicken is fully cooked.
  8. Serve hot with green peas.

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