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Ayam masak merah (Jawi: ايم ماسق ميره ; lit. 'red-cooked chicken' in Malay) is a Malaysian and Singaporean chicken dish. [3] [4] [5] Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. [6] It tends to be a home-cooked dish, so many variations on the recipe exist.
Chef Wan is a second generation Federal Land Development Authority (Felda) settler who was born and raised in a poor family at Sungai Koyan Felda, Lipis, Pahang. [4]In an interview in February 2010, Chef Wan said that he is of mixed ancestry; his father has Malay ancestry from Indonesia while his mother has Chinese and Japanese ancestry. [5]
Kari ayam: Nationwide Curry dish A type of curry dish cooked using chicken and spices. Kari kambing: Peninsular Malaysia Curry dish A type of curry dish cooked using lamb or mutton. Kari kepala ikan: West Coast Peninsular Curry dish A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Begedil
Ayam masak merah, a casserole of chicken pieces in dried chilli sambal. [28] It tends to be a home-cooked dish, so many variations on the recipe exist. Ayam pansuh, a dish prepared by cooking chicken in a bamboo stalk, filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant.
Usually cooked with fish like mackerel or stingray, although some recipes use chicken and even oxtail. Ayam goreng, a generic term for deep fried chicken, typically marinated in a base of turmeric and other seasonings prior to cooking. Ayam masak merah, this dish literally means red-cooked chicken in English. Pieces of chicken are first fried ...
The rice is accompanied by lauk-pauk (side dishes) such as ayam goreng, assortment of kari like kari daging , kari limpa (beef spleen) and kari kambing ; telur ikan, udang goreng or sotong goreng. [6] The vegetable dish would usually be terung , bendi or peria (bitter gourd). A mixture of curry sauces is poured on the rice.
Kuzi ayam or ayam masak kuzi (Jawi: قوزي ايم; ايم ماسق قوزي) is a traditional food in commonly found in the Malaysian state of Kelantan, and to some extent, the state of Johor. [1] It is a thick based curry dish. The main ingredient used to prepare this dish is chicken (Malay: ayam). [2]
Opor ayam is an Indonesian dish from Central Java consisting of chicken cooked in coconut milk. [1] The spice mixture ( bumbu ) includes galangal , lemongrass , cinnamon, tamarind juice , palm sugar , coriander , cumin , candlenut , garlic, shallot , and pepper. [ 2 ]