Ayam Masak Merah — My Way, Not the Highway

I don't follow rules — Ayam Masak Merah | Chef De Quinn | AI-aided image

What You’ll Need:

• Chicken (any part you like), cut to your preferred size

• Fresh turmeric (ground into a paste)

• Salt

• Oil for frying

  
  

🔪 To blend (in oil):

• Lots of shallots (for that deep, rich gravy)

• Garlic (not too much, not too little)

• A little ginger

• Dried chili paste (add to taste)

How to Cook It (a.k.a. The Magic)

1. Marinate the chicken with the turmeric paste and salt. Let it sit, then fry the chicken halfway—just until it starts turning golden.

   
   

2. In the same pan, fry the blended mix along with:

   • A stalk or two of lemongrass (bruised/slashed)

   • Julienned ginger

   *Stir-fry until fragrant and the oil starts separating from the paste.

   
   

3. Add coconut milk and a splash of water depending on how rich you want your gravy. Stir until the coconut milk is fully cooked and starts to break (you’ll see the oil rise).

   
   

4. Add in your half-fried chicken and some sliced white onions. Let everything simmer until the chicken soaks up the flavor and the onions are soft and sweet.

   
   

5. Season with:

   • Salt

   • Palm sugar (or brown sugar)

   • Tamarind juice

   *Adjust to your liking — you’re the boss of your gravy.

   
   

6. When all the flavors are singing in harmony, finish with:

   • Roughly chopped coriander leaves

   • Sliced fresh tomato. Then turn off the heat and let it sit.

   
   
   
   

How to Serve It:

Serve it with hot, steamy white rice and pickled cucumber (acar timun). Add some fresh lettuce or salad leaves on the side, like how you'd serve chicken rice. Oh — and if you’ve got papadom? Game over. So good.