Classic Nasi Tomato Ayam Masak Merah
Hidangan tradisional · Malaysian
A beloved Malaysian dish featuring fragrant tomato rice served with a rich, savory, and slightly sweet chicken curry cooked in a tomato-based sauce.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice2 cups
- Chicken pieces (thighs or drumsticks)1 kg
- Tomatoes (pureed or blended)400g
- Onions (sliced)2 medium
- Garlic (minced)4 cloves
- Ginger (minced)1 inch
- Chili paste (sambal tumis)3 tbsp
- Tomato paste2 tbsp
- Coconut milk200 ml
- Chicken stock or water2 cups
- Lemongrass (bruised)2 stalks
- Star anise2
- Cinnamon stick1
- Cardamom pods3
- Bay leaves2
- Butter or Ghee2 tbsp
- Saltto taste
- Sugar1 tbsp
- Vegetable oil3 tbsp
- Fried shallots (for garnish)2 tbsp
- Cilantro (for garnish)a few sprigs
Langkah
- 1
Rinse jasmine rice until water runs clear. Cook rice with chicken stock/water, a pinch of salt, and butter/ghee according to rice cooker instructions or stovetop method until fluffy.
- 2
In a separate pot, heat vegetable oil. Sauté sliced onions until softened. Add minced garlic and ginger, sauté until fragrant.
- 3
Add chili paste and tomato paste. Cook for 5-7 minutes until the oil separates and the paste darkens.
- 4
Add chicken pieces and stir to coat with the paste. Cook for 5 minutes until chicken is lightly browned.
- 5
Pour in pureed tomatoes, coconut milk, bruised lemongrass, star anise, cinnamon stick, cardamom pods, and bay leaves. Add salt and sugar. Bring to a simmer.
- 6
Cover and cook on low heat for 30-40 minutes, or until chicken is tender and the sauce has thickened. Stir occasionally.
- 7
Adjust seasoning if needed. Remove lemongrass stalks and whole spices before serving.
- 8
Serve the Ayam Masak Merah alongside the fragrant tomato rice. Garnish with fried shallots and cilantro.
