How to Make Ayam Masak Merah with Rice (Traditional & Healthy Version)
Ayam Masak Merah with Rice is a beloved Malaysian dish that beautifully showcases the country's multicultural culinary heritage. Traditionally, 'Ayam Masak Merah' translates to 'chicken cooked in red sauce', but in this vegetarian version, hearty plant-based protein is used to ensure everyone can enjoy this flavorful meal. The dish is known for its vibrant red color, aromatic spices, and a balance of sweet, spicy, and tangy flavors that are uniquely Malaysian. Served with fluffy steamed rice, it's a staple for lunch in many Malaysian households. What makes Ayam Masak Merah so special is its use of local ingredients like lemongrass (serai), pandan leaves, and bunga kantan (torch ginger flower), which infuse the sauce with depth and aroma, reminiscent of festive gatherings and family celebrations. This healthy adaptation is perfect for those who want to savor authentic Malaysian taste without compromising on nutrition, making it an ideal choice for anyone tracking their calories or looking for wholesome lunch options. The dish's comforting and bold flavors make it a firm favorite across generations.
Ingredients
- 200g Firm tofu or tempeh (use for vegetarian protein)
- 1 cup Brown rice (uncooked, for lower GI)
- 1 medium Onion (finely sliced, bawang besar)
- 3 cloves Garlic (minced, bawang putih)
- 1 inch Ginger (minced, halia)
- 2 tbsp Red chili paste (blend fresh red chilies with a little water)
- 1/2 cup Tomato puree (for the signature red sauce)
- 1 stalk Lemongrass (bruised, serai)
- 1 piece Pandan leaf (tied into a knot)
- 1/2 cup Peas or diced carrots (for extra fiber)
- 1/4 cup Low-fat santan (coconut milk) (optional, for creaminess)
- to taste Salt (garam)
- 1 tsp Brown sugar (gula perang, for sweetness)
- 1 tbsp Cooking oil (can use canola or sunflower oil)
Step-by-step instructions
Step 1 · Cook the brown rice according to package instructions
Cook the brown rice according to package instructions. Set aside and keep warm.
Step 2 · Cut the tofu or tempeh into cubes
Cut the tofu or tempeh into cubes. Lightly pan-fry in 1/2 tbsp oil until golden. Remove and set aside.
Step 3 · In the same pan
In the same pan, heat remaining oil. Sauté onion, garlic, and ginger until fragrant and golden.
Step 4 · Add red chili paste and lemongrass
Add red chili paste and lemongrass. Stir-fry until oil separates and the paste turns aromatic.
Step 5 · Add tomato puree
Add tomato puree, pandan leaf, and brown sugar. Simmer for 2 minutes. If using peas or carrots, add them now.
Step 6 · Stir in coconut milk (santan) if using
Stir in coconut milk (santan) if using, then return tofu/tempeh to the pan. Season with salt. Simmer until the sauce thickens and coats the protein.
Step 7 · Remove pandan and lemongrass
Remove pandan and lemongrass. Serve hot with steamed brown rice.
Why this recipe is healthy
Choosing brown rice and plant-based protein makes this Malaysian classic a wholesome, lower-calorie option suitable for calorie tracking and weight management. The absence of animal fat and the inclusion of vegetables enhance heart health and provide essential nutrients. By using less oil and opting for low-fat santan or omitting it, you keep the dish light without sacrificing authentic flavor.
A note on tradition
Ayam Masak Merah is a cherished dish in Malaysian households, especially popular for lunch and festive occasions such as Hari Raya. Its vibrant color and rich flavor symbolize joy and celebration. Originating from the Malay community, the dish has been embraced across the country, with each region adding its own twist using local herbs and spices. It represents the harmonious blend of traditions that define Malaysian cuisine.