Ayam Masak Merah

This is a typical Malay dish which can be found at Malay food stalls in hawker centers around Singapore. In Malay terms, Ayam is chicken, Masak means cooked and Merah means red colour. So literally translation is Chicken Cooked Red. Sounds funny? In English, verb should be in front and noun behind, so it becomes Cooked Red Chicken :-) It is a spicy dish. But you can adjust the level of spiciness to suit your taste bud. The chilli I used to cook this dish did not yield a hot and spicy taste but a little mild, for my taste. This is a good dish to go with a plate if steaming white rice and some greens. 

I got my recipe from Table For Two or More ...(http://wendyinkk.blogspot.sg/2012/08/malay-red-cooked-chicken-ayam-masak.html?m=1)


My recent "food" homework ...

 Made this tiramisu for my neighbour's birthday which was on May Day.
She always cooks for me and my hubby. As an appreciation of her kindness, 
I made this Italian dessert for her.

 This mango pudding and the mango cream cheese cake below were done because my mum and my neighbour gave me a mango each. I had to consume them before they turn bad. Hence, decided to do my favourite mango pudding and the cream cheese cake.

 Moist and soft cream cheese cake ... Yum!

This Chinese traditional Fa Gao发糕was made because I love brown sugar Fa Gao.
The Fa Gao really "fa" (means prosperous in Chinese term) very nicely. :-)

Red Wine Mutton Stew 红酒炖羊肉

cooked this mutton stew for Sunday afternoon lunch. I ate it with baguette and a few home-made garlic bread. It is a nice combination. 

This is a simple dish with ingredients mostly found in our kitchen. Except red wine which most of us don't own a bottle at home. However, this is optional if you are not a wine drinker. Give it a try if you love mutton dishes. 

Thank you Aunty Young for sharing such a nice and easy recipe. Recipe is from here.

Ingredients for Red Wine Mutton Stew:

1 kg lamb shoulder/cubes
1 cup red wine
2 onions, sliced
2 cloves of garlice, crushed
2 inches of thinly sliced ginger
1 big carrot, small chunks 
2-4 tbsp of tomato purée/ketchup
1 can button mushrooms
2 tbsp of oil
1-1.5 ltrs of water
2 tbsp flour
Some Chinese parsley, for garnish
1 tbsp sugar
Salt and pepper to taste


1. In a big pot, heat up oil and brown the onion, garlic and ginger.
2. Add in the lamb pieces and carrots. Brown the meat to seal in the juices.
3. Pour in mushrooms, tomato purée, seasoning and red wine. Bring to boil over medium heat.
4. Add water and simmer until the meat is tender.
5. Mix flour with 1/2 cup water and stir into the pot to thicken gravy. Sprinkle with parsley and serve with rice or bread.

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