Last Sunday, Muslims around the world celebrated the first day of Syawal, otherwise commonly known as Eid which marked the end of Ramadhan.
Like last year, we couldn’t make it back for the second year running as it would cost us way too much to afford a flight back to Asia. The long haul travels would have to wait; which means another year of missing my mom’s home-cooked food and feasting away all the good food that would be served before us.
So. Bummer that we could not go to the food. But I certainly could make magic by making my mom’s food come to us: I decided to fill the house with the aroma of freshly made Ayam Masak Merah and let it bubble away on my stove:
It may sound like a mouthful, but Ayam Masak Merah simply means Chicken (ayam) Cooked (masak) Red (Merah). Literally translating that sounds funny so we usually call it Chicken Cooked in Red Sauce. It’s very aromatic and served with saffron rice during festivities.
Typically Asian-Singaporean-Malaysian-Indonesian, this is one dish where it can get very addictive. Took me years of practice to perfect this.
Like any mother’s daughter, I am saying that only my mom can make this the best!
Ayam Masak Merah
Aromatic, creamy, addictive chicken in red gravy that screams special!
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