Ayam Masak Merah

The following is a guide for using our rempah. However, preferences tend to differ for every household so feel free to make tweaks accordingly!

INGREDIENTS

• 300 g Jeya Spices Masak Merah paste
• Fresh tomatoes (diced): 150 g
• Tomato purée: 2 tbsp (≈30 g)
• Protein (chicken/prawns/fish/tofu)
• Water: 200–300 ml

INSTRUCTIONS

1. Heat pan on medium heat. Add Masak
   Merah paste and cook 5–6 minutes until
   aromatic.
2. Add diced fresh tomatoes. Cook 3–4
   minutes until softened.
3. Add tomato purée and cook 2–3 minutes
   until oil lightly separates.
4. Add protein and coat well. Cook briefly to
   seal.
5. Add water, cover and simmer until protein
   is fully cooked.
6. Taste and adjust salt or sugar if needed.

CHEF NOTES

• Always cook paste and tomato purée thoroughly
• Bone in chicken gives best flavour
• Keep heat moderate after adding water

We’d love to see your outcome! Help us spread the word and tag us @jeyaspices!