Ayam Masak Merah Recipe

Chicken: The main protein of the dish, cut into pieces for even cooking.

Tomato puree: Provides a rich, tangy base for the sauce.

Coconut milk: Adds creaminess and a subtle sweetness to balance the spices.

Chili paste: Brings heat and depth of flavor to the dish.

Onion: Adds sweetness and texture when sautéed.

Garlic: Enhances the overall flavor with its aromatic qualities.

Ginger: Adds a warm, spicy note to the dish.

Sugar: Balances the heat and acidity with a touch of sweetness.

Salt: Enhances all the flavors in the dish.

Cooking oil: Used for sautéing the aromatics and chicken.

When sautéing the onions, garlic, and ginger, make sure to cook them until they are golden brown and fragrant. This step is crucial as it forms the flavor base for the dish. If the aromatics are not cooked enough, the final dish may lack depth. Conversely, be careful not to burn them, as this can impart a bitter taste to the Ayam Masak Merah.

• chicken - Substitute with tofu: For a vegetarian option, tofu can absorb the flavors well and provide a similar texture.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor profile.

• coconut milk - Substitute with heavy cream: Heavy cream can provide a similar richness and creaminess, though it lacks the coconut flavor.

• chili paste - Substitute with sriracha sauce: Sriracha can provide a similar heat and flavor profile.

• onion - Substitute with shallots: Shallots can provide a similar sweetness and depth of flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh aroma.

• ginger - Substitute with ground ginger: Ground ginger can provide a similar flavor, though it lacks the fresh zing.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce can provide saltiness along with additional umami flavor.

• cooking oil - Substitute with olive oil: Olive oil can be used for cooking and provides a similar texture, though it has a different flavor.

• Allow the Ayam Masak Merah to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken and sauce into an airtight container. Ensure the container is clean and dry to maintain the freshness of the dish.
• Label the container with the date of preparation. This helps you keep track of how long the Ayam Masak Merah has been stored.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The coconut milk and tomato puree will keep the chicken moist and flavorful.
• For longer storage, place the airtight container in the freezer. The Ayam Masak Merah can be frozen for up to 2-3 months without losing its taste and texture.
• When ready to reheat, thaw the frozen Ayam Masak Merah in the refrigerator overnight. This gradual thawing process helps maintain the quality of the dish.
• Reheat the chicken and sauce in a pan over medium heat. Stir occasionally to ensure even heating and to prevent the sauce from sticking to the pan.
• If the sauce appears too thick after reheating, add a splash of coconut milk or water to achieve the desired consistency.
• Serve the reheated Ayam Masak Merah hot with freshly steamed rice for a delicious meal.

• Stovetop Method:

  1. Place the leftover ayam masak merah in a pan or skillet.
  2. Add a splash of water or coconut milk to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through and the sauce is bubbling gently.

• Microwave Method:

  1. Transfer the ayam masak merah to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Add a splash of water or coconut milk if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ayam masak merah in an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the chicken is heated through. Stir halfway through the reheating process for even warming.

• Steaming Method:

  1. Place the ayam masak merah in a heatproof dish that fits into your steamer basket.
  2. Fill the steamer pot with water and bring it to a boil.
  3. Place the dish in the steamer basket and cover. Steam for about 10-15 minutes, or until the chicken is thoroughly heated.

• Pan: Use a large pan to sauté the ingredients and cook the chicken evenly.

• Spatula: A spatula is essential for stirring and mixing the ingredients to ensure they are well combined.

• Knife: A sharp knife is needed to chop the onions, mince the garlic, and ginger.

• Cutting board: Use a cutting board to safely chop and mince the ingredients.

• Measuring cups: Measuring cups are necessary to accurately measure the tomato puree and coconut milk.

• Measuring spoons: Measuring spoons are used to measure the chili paste, sugar, and salt precisely.

• Mixing bowl: A mixing bowl can be used to hold the chicken pieces before adding them to the pan.

• Tongs: Tongs are useful for handling and turning the chicken pieces while they cook.

• Garlic press: A garlic press can be used to efficiently mince the garlic cloves.

• Grater: A grater is handy for mincing the ginger if you prefer not to use a knife.

• Serving spoon: A serving spoon is used to serve the finished dish with steamed rice.

Prep ingredients in advance: Chop the onion, garlic, and ginger ahead of time and store them in airtight containers.

Use pre-made chili paste: Save time by using store-bought chili paste instead of making it from scratch.

Marinate the chicken: Marinate the chicken pieces with a bit of salt and sugar for at least 30 minutes before cooking.

Cook in batches: If you have a small pan, cook the chicken in batches to ensure even cooking.

Simmer while multitasking: Let the dish simmer on low heat while you prepare steamed rice or other side dishes.