Ayam masak merah ('red-cooked chicken' in Malay) is a Malaysian chicken dish, cooked in spicy red chili sauce. It is often paired with tomato rice – a type of savory rice cooked with tomato paste, milk, dried spices. The duo is in my opinion, the best combo and hits the spot whenever I crave for some Malaysian dishes.
I made a batch of Homemade Tomato Paste last year with the last harvest of the tomatoes from my backyard. I use it to make both the Ayam Masak Merah and Tomato rice and it turned out so well. You can also use the shop bought tomato paste, it will taste just as good, I promise.
Ayam masak merah（马来语中的“红炒鸡块”）是一款用辣椒酱烹制的鸡肉料理，和番茄焖饭搭配食用。在我看来，这个组合是我想吃马来美食时的最佳选择，香辣又饱腹，感觉就像回到家乡了一样。
去年秋末我把我家后院最后收获的西红柿用来做了几瓶番茄酱。 今天用它来制作 Ayam Masak Merah 和番茄焖饭，效果非常好。 你也可以用市售的番茄酱，味道差别不会太大。
For Ayam Masak Merah:
2 lbs/900 g of Chicken (I used drumsticks)
1/2 tsp of Turmeric Powder
1/2 tsp of Salt
1 small Onion (cut into rings)
1 tbsp of Frozen or fresh peas
3 tbsp of Sambal Tumis
3 tbsp of Tomato Paste
1 tbsp of Palm Sugar/Gula Melaka
1 stick of Cinnamon stick
1 Star Anise
Salt to taste
For Nasi Tomato:
2 cup of Basmati rice
2 Pandan leaves (Tied into knots)
1 stick of Cinnamon Stick
2 Star Anise
4-5 Cloves
1-2 Bay leaves
2 tbsp of Butter
1 cup of milk
1/4 cup of Tomato Paste
Salt to taste
红炒鸡块材料：
2 磅/900 克 鸡腿肉
1/2 茶匙 姜黄粉
1/2茶匙 盐
1 个 小洋葱（切成圈）
1 汤匙 冷冻或新鲜豌豆
3 汤匙 叄巴辣椒酱 Sambal Tumis
3 汤匙 番茄酱
1 汤匙 椰糖
1 根 桂皮
1 只 八角
适量 盐
番茄焖饭：
2 杯 印度香米 Basmati
2 片 香兰/斑斓叶（打结）
1 段 桂皮
2 只 八角
4-5 只 丁香
1-2 片 月桂叶
2 汤匙 黄油
1 杯 全脂牛奶
1/4 杯 番茄酱
适量盐
1. Clean the chicken and add turmeric powder and salt to it, mix well and marinate the chicken for 10 minutes.
2. Heat 2 inches of oil in a cooking pan and fry the chicken pieces until golden brown in color. Take the chicken out and set aside.
3. Keep about 2 tbsp of oil in the cooking pan, add cinnamon stick and star anise to it, fry for 1 minute, add the Sambal Tumis and tomato paste, cook until oil separated at the edge.
4. Add the palm sugar and salt, with around 1/2 cup of water. Add the chicken pieces and cook for 5 minutes until the gravy thickened.
5. Add the peas and onion before turning off the stove. Serve with Nasi Tomato.
1. 把鸡肉洗净，加入姜黄粉和盐，拌匀后腌制10分钟。
2. 锅中加热 2 寸食油，把鸡块入锅炸至金黄色。 取出放在一边备用。
3. 锅内留约2大勺油，加入桂皮和八角，稍微煸炒后加入参巴酱和番茄酱，煮至边缘泛油。
4. 加入椰糖和盐后倒入约 1/2 杯水。 加入鸡块煮滚后继续煮 5 分钟，直到汤汁变稠。
5. 熄火前加入豌豆和洋葱圈。 与番茄焖饭一起食用。
6. Tie the pandan leaves into knots, wash and soak the basmati rice for 15 minutes.
7. Heat a tbsp of oil, add star anise, bay leave, cinnamon stick, cloves and cook for 1 minute or until fragrant.
8. Add the butter and tomato paste, stir well and cook for few minutes until oil separated at the edge.
9. Add the drained rice, mix well. Transfer the rice and spices into a rice cooker.
10. Add 1 cup of milk and 2 cups of water. Place the pandan leaves on top of the rice and cook the rice according to the rice cooker's manufacturer instruction.
11. Once the rice is cooked, remove pandan leaves and fluff the rice with a fork, serve the rice with Ayam Masak Merah and some Salad.
6. 把香兰叶打结，印度香米洗净后浸泡15分钟。
7. 锅里烧热一大勺油，加入八角、月桂叶、桂皮和丁香，稍微炒至散发出香味。
8. 加入黄油和番茄酱，煮几分钟直到边上泛油。
9. 加入沥干的米拌匀，稍微炒一炒后将米和香料倒入电饭煲中。
10. 加入 1 杯牛奶和 2 杯水。 把香兰叶放在米饭上，按键煮饭。
11. 米饭煮熟后，把香兰叶取出丢弃，用个叉子把米饭弄松，与 Ayam Masak Merah 和一些沙拉一起上桌即可。
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