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MASAL CHAI
INDIAN MASAL CHAI - SPICED TEA

    I am a Coffee person, nothing rejuvenates me, rather than a strong aromatic Cup of Coffee right in the morning.    Searching through my thoughts & while unravelling through my memories, I have drank cups & cups of tea many times during my childhood days. Spicing up a simple Chai(in Hindi) or Chaya(that's what we call Tea in Malayalam) with a few spices from the pantry.  Cardamom is the showstopper, and sometimes we do add spices like Dry Ginger, Cinnamon, Clove or a spice mix of all the above a few other Indian Spices like Fennel and Peppercorns.  Even we make it a bit intricate and aromatic by adding Dry Rose buds/petals or Mint Leaves.

    Well, a cup of aromatic spiced Chai is sure to tantalize your senses, if you are a Tea Person.  I quit drinking tea when I got pregnant with my son.  The only food I have avoided since those old days of morning sickness.  A sense of repulse which overtook my senses and regret that I am not able to get even with it until today.  But, it is only with Milk Teas and not the Black ones, but it makes me hyperactive drinking a Black Tea, Chinese Tea, Green Tea.  It is almost 25 years since I lost my friendship with Tea or the so-called Chai/Chaya, and it is not ready to get in terms with me whatsoever.

    But, I do make intricately spiced Tea at home, sometimes for my husband and mostly for my daughter.  My daughter quit Coffee for a long list of good reasons, as she was overwhelmingly getting addicted to it with her late night and a few hours of sleep study cycle for the past 3 years. So, whenever she is in the mood for a packet of Indian Parle-G or Malaysian Tiger Biscuits, there I make Tea, especially Masal Chai. 

    I am not sure how my Tea tastes, but I always have got comments (since my school days) that my Tea tastes good, and I am still not sure how.  I work with an eye-balling technique while making tea.  No tasting and no smelling, but still I try to get it perfect every time I make it. That's what the guinea pigs (My Tea Tasters) say...

So here goes a recipe for a wonderful cup of Indian Masal Chai...

INDIAN MASAL CHAI - SPICED TEA

So what makes a good Indian style Masal Chai or Spiced Milk Tea?

Milk:

Milk, Obviously...

In India, as a norm, every Chai wallahs and households use fresh cow milk or the ones available in packets which has become the style of selling pasteurized fresh Cow Milk in India.  Use whole milk or low fat milk to suit your preference.  Even Milk Powders diluted in water can be used instead of fresh milk.  Sweetened Creamers or Dairy/non-dairy whiteners (as in Malaysian grocery terms) are milk substitutes used here locally for making Tea, colloquially called Teh and the creamers are one best option for creamy when it comes to Malaysian favourite Teh Tarik(pulled Tea).

Tea:

Then of course you need a good quality Tea leaves - Black Tea.  Preferably Brooke Bond Three Roses Tea, an Indian Brand, which we have known through our growing age. Such products & brands live through our life in terms of taste, memory and nostalgia. Feel free to use your preferred Tea Leaves or Tea Dust. I use Yellow Lipton Tea which is commonly available in Malaysian Market and shop online for Three Roses Tea.

Spices:

    Chai Wallahs or the Tea vendors have their own blend of Spices for a Masal Chai, and it varies with Chai wallahs, as specifically to each Kitchen.  You can simply add a few pods of Cardamom and still it is called Masal Chai.  Or go with your whims and fancies to make it intricate, aromatic and absolutely delectable with your preferred spices & herbs. I usually make a Masal Mix for this Chai which is a blend of a few Spices like Cardamom, Dry Ginger, Cinnamon Clove and Dry Rose Petals.  Can also add spices like Peppercorns and Fennel.  The amount of each spice also goes with your liking.  

    Then instead of Dry-Ginger can use fresh Ginger along with a few other spices.  Or simply make Adrak ka Chai or Inji Tea, just with an extra bit of ginger in the tea.  Sometimes I even add a few dried rose petals or Mint Leaves while making Masal Chai. 

In my opinion, it is always improvising and fine-tuning. Without me tasting...

Sweetener:

    How to sweeten the Chai - a simple add-on of Sugar is what is needed to sweeten the Tea.  Use your preferred sweetener of choice.  

 

Tips to make the perfect Masala Chai:

INDIAN MASAL CHAI - SPICED TEA


Water Milk Ratio:

    How you prefer the Chai is what fixes this ratio, a personal preference.  I make Chai mostly with a Ratio of 3/4 Cup of Milk & 1/4 Cup of Water.  If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.  

When to Add Spices:

    Make sure that the water is simmering before you add Tea Leaves & Chai Masala/Spices.

    Dry Ginger or Fresh Ginger - I prefer dry Ginger in Masal Chai which gives an intricate note, but fresh ginger is the most preferred version according to Indian taste buds.  Add ginger along with the Chai Masala/Spices to the simmering water.  Make sure to add it before adding milk, otherwise the milk may curdle.

When to Add the Tea Leaves:

    When the spice mix bubbles up, then add the Tea Leaves.  Do not boil the tea leaves/Tea dust for a long time, which can make the Tea bitter.  Give a gentle swirl occasionally while boiling the tea leaves. 

    Finally, add Milk & Sugar, mix well, pull it up to make a froth.  Pour in and serve Garma Garam Hot Tea - the humble Indian Masal Chai.

    Enjoy Masala Chai by dipping a biscuit or a piece of Rusk. Parle-G, Milk Bikis, Marie Biscuits and Milk Rusk are my personal suggestions - which goes a nostalgic way. Or simply pair it up with Tea time snacks like Vadai, Vazhakka Bhajji,Undam Pori, Pazham Pori, Sugiyan, Onion Pakoda, Cutlets, Egg Puff, Vegetable Puff etc., & etc., goes well with Snacks like Murukku, South Indian Mixture, Namkeens etc.,


For more TEA TIME SNACKS, Click here...

 

Cuisine - Indian
Recipe Type - Beverage
Difficulty - Easy - Medium
Serves - 1
Author - SM   

Brewing Time - 5 Minutes
Preparation Time - 5-10 Minutes

 

For more BEVERAGES, Click here... 


HOW TO MAKE INDIAN MASAL CHAI - SPICED TEA

INDIAN MASAL CHAI - SPICED TEA

INGREDIENTS:

For Masal Chai:

Water - 1/4 Cup
Milk - 3/4 Cup
Chai Masala Powder - 1 Teaspoon
Fresh Ginger - 1/4" Piece
Tea Leaves - 1/2 Teaspoon
Sugar - 11/2 Teaspoons

 

Spices if not using Chai Masala:

Cardamom - 1 Pod
Cinnamon - a small Piece
Dry Ginger - a small Piece
Rose Petals - a few
 

METHOD:

  • Boil water in a pot on Medium-high flame.
  • When water starts to simmer, add crushed spices or Chai Masala Powder along with slightly crushed fresh ginger.
  • Reduce the heat to low and bring the water to boil.
  • Then, add Tea leaves and boil this for a minute. 
  • Give a gentle swirl occasionally, so that the tea leaves and spices gets well infused into the decoction.
  • Can add Sugar at this stage or can add it while serving.
  • Pour in the Milk and stir well.
  • Bring the Tea to a Boil. Now, switch off the flame.
  • Strain the tea into another pot, gently pull it up to and fro into another cup so that it froths.
  • Pour it out into the serving Tea Cup and enjoy Garma Garam (Hot) Chai with your choice of biscuits or toasts or with snacks and savouries.
  • Masala Chai serves best as a morning tea or along with breakfast too.

 

    INDIAN MASAL CHAI - SPICED TEA

NOTES:

  • Water to Milk Ratio: This ratio is very much a personal preference. I prefer about ⅔ water to ⅓ milk in a cup of Chai. If you like richer, thicker tea, you could use more milk and less water or for a stronger tea, use even lesser milk.
  • Make sure the water is simmering before you add the spices and ginger.
  • Ginger is a must-have. Add ginger in water and let it simmer before adding milk, else it can curdle the tea sometimes.
  • Adjust the spices you add to your taste. A few tries and you will know your preference. I like to make Chai Masala blend and have it handy for everyday use.
  • Do not boil the tea leaves for long, just about a minute.
  • You can pick the pot using the pot handle to move it in circular motion carefully. This helps to stir it


CRUMBLE RECIPES
BLUEBERRY CRUMBLE

    I am not yet out of the Crumble hangover.  In recent months, I should say, I have repeated this recipe numerous times.  The major reason is the availability of fruits and converting them into desserts like crumble, I make my daughter eat fruits.  And this crumble recipe comes out to be a somewhat guilt free dessert with its mild sweetness and less fat.  Then if you love to top warm crumbles with cold ice creams then 🤔 I can't help it.  Whatsoever, there's always a place for some Desserts!!!

    This Blueberry Crumble is one easy and a quick fix dessert and all the more you can never go wrong with a Crumble recipe. Warm Crumbles - Crunchy with hearty Blueberry fillings, topped with Vanilla Ice cream, are indeed a treat to the senses.   You don't even need to cook the Blueberries, as you do it for Apple Crumble or Pear Crumble.  Just mix them up with Brown Sugar, a dash of Lemon Juice and just layer it up, then top it up with the Crumble Mix, bake it and there you go with a wonderful Dessert with all the goodness of Berries, warm and soothing to the senses.

CRUMBLE RECIPES
BLUEBERRY CRUMBLE

    While making Blueberry Crumble.  Remember these two main steps:

  • Blueberry Filling

  • The Crumble Mixture

 

Blueberry Filling:  

    In this crumble recipe, I have made with Blueberries and I loved them. You can add a variety of berries to make a berry crumble.  Substitute blueberries for other berry varieties like Strawberries, Raspberries, Blackberries, Cranberries etc.,  Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling.


BLUEBERRIES
 

  • Blueberries – Just add a lot of Blueberries. The amount of filling is as your heart desires. So use loads of Blueberries or a combination of Berries if you prefer a lot of Berries in your Crumble Recipe.
  • Spices – The warmness of Spices is all about a Crumble Recipe. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe.
  • Lemon – Lemon helps to balance the overall taste note and also helps to moisten the Sugar & Berries. What you need is just a bit, which will help keep the flavours intact.
  • Sugar – Sugar sweetens the Blueberry filling. I have used Brown Sugar. 
  • No pre-cooking - And I haven't pre-cooked the Berries it as I do for Apple Crumble or Pear Crumble before baking them.  Blueberry (or berries) do not need much of a cooking and turns soft while baking.  So extra cooking is not necessary while making Crumble recipe with berries. 
 

The Crumble:

 

CRUMBLE
CRUMBLE MIXTURE


     Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

Some recipes call for Oats flour or Oats instead of All-purpose flour.

    As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips, rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.

     And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble.  


For more CHRISTMAS RECIPES, Click here...

 

 

Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM


Preparation Time - 30 - 45 Minutes

Baking Time - 30-45 Minutes

 

For more BAKED GOODIES, Click here... 

 

 

HOW TO MAKE BLUEBERRY CRUMBLE 

CRUMBLE RECIPES
BLUEBERRY CRUMBLE


INGREDIENTS:

For Blueberry Filling:

Blueberries - 1 - 11/2 Cups
Brown Sugar - 120 Grams
Lemon Juice - 1 Tablespoon
Cinnamon & Nutmeg Powder - 1/4 Teaspoon

 

For Crumble:

All-purpose flour - 100 Grams
Blanched & Toasted Almonds - 50 Grams
Brown Sugar - 75 Grams
Cold Unsalted Butter - 75 Grams
Cinnamon & Nutmeg Powder - 1/2 Teaspoon
Salt - To Taste



CRUMBLE RECIPES
BLUEBERRY CRUMBLE

METHOD:

For Blueberry Filling:

 

  • Wash the Blueberries through running water and allow it to drain through a colander.
  • Sprinkle Brown Sugar, Cinnamon & Nutmeg Powder and give a good toss.
  • Add a drizzle of Lemon Juice and mix well.
  • The Blueberry filling is ready for baking.
 

For the Crumble:

 

  • Blanch the Almonds, Sliver them into thin slices, and toast them on a low flame until crispy.
  • Chill the bowl in which you are going to prepare the crumble. 
  • Cut butter into cubes and leave it in the refrigerator until use.
  • In a bowl, combine All-purpose Flour, Almond Slivers, salt & brown sugar.
  • Mix until well combined.
  • Add chilled butter cubes to the flour. 
  • Gently toss it up with a fork until it crumbles. 
  • Alternatively, use your fingertips, gently rub the butter into the flour until the mixture looks like breadcrumbs/streusel mixture. 
  • Make sure that your hand & finger are cold while doing this step. Can dip your hands in ice-cold water and wipe off any moistness before doing the process.
  • This is to avoid melting the butter, which will alter the texture of the crumble.
  • If you have a food processor, the job gets easier. I do not have one & did the step using my hands or simply toss up the ingredients using a fork.
  • If using a food processor, place the flour, butter and process, using the pulse button, for 10-15 seconds until the mixture is crumbly.
  • Leave this in the refrigerator until use.
 
 
 

For Blueberry Crumble:

 

  • Preheat the oven to 180 °C.
  • Take an ovenproof dish, big enough to hold all the ingredients.
  • Grease the baking dish with a bit of butter.
  • Now, spread out the Blueberry Filling in the baking dish.
  • Pour in any sauce left in the pan & even it out with a spatula.
  • Now, sprinkle the crumble mix in an even layer over the top of the Blueberry Filling.
  • Place the dish on the middle rack in the Oven.


  • Bake for about 30 Minutes.  Then turn the baking dish around halfway through cooking.
  • The Crumble would be ready when the topping turns golden, and the juices starts to bubble out.
  • It took around 30-45 minutes for me to bake this Blueberry crumble.
  • Serve Blueberry Crumble warm, topped with  a hearty dollop of Vanilla Ice cream or Custard. 

 

CRUMBLE RECIPES
BLUEBERRY CRUMBLE

NOTES:

  • I have used slivered and toasted Almonds in the crumble mixture.
  • Can swap it with your preferred nuts.  
  • Can use Light Brown Sugar or Brown Sugar. Suit your preference.
  • Can make the same recipe with fruits like Apple, Pear, Peach, Plum, Apricot, Rhubarb, etc.,
  • This is a Blueberry Crumble recipe and I have made it with just Blueberries.  Can make it with a combination of your preferred Berry varieties.

BUTTERFLY PEA FLOWER RICE
BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

    I have always loved this flower - Butterfly Pea Flower or Bunga Telang in Malay and Sangu Pushpam in Tamil & Malayalam for its colour and unique shape.  But until I started living in Malaysia, I never realized that this flower is used in cooking rather than some hearsay where it was used as herbal medicine & as a natural dye. 

BUNGA TELANG

    When I got some Butterfly Pea flower seeds, I planted them in a pot, and they grew. They grew so profoundly that the seeds got scattered around, and a few creepers were sprouting out from the concrete crevices in the front yard.  Who am I to succumb to the power of nature.  If it can grow from that little spot of its own, I made sure to water it well and nurture it. Gradually, it covered the whole fence and I had beautiful Blue flowers bloomed, pleasing my eyes every morning.  There I got into the idea of making dishes out of it.

    First trial went with Tea, the most trendy tea which swept the social media then.  Most alluring were the pictures from Instagram in vivid blue, which changes colour according to the pH level of anything added to it. A squeeze of lemon or lime will turn it purple to pink. I got even a batch of flowers dried and saved for making tea or to dye the rice dishes.

    Reading about the flower and its benefits, I found it astounding that it holds innumerable health benefits. A caffeine–free Butterfly Pea tea made by seeing the flowers in boiling water is believed to control diabetes and cholesterol, It also helps to relieve stress and anxiety. Ayurveda says that butterfly pea flower tea can enhance memory, and it also acts as an antidepressant. 

    Here, in this post we are going to see a Malay delicacy, a Rice Dish make with these Butterfly Pea Flowers. It is called Nasi Bunga Telang. A blue coloured rice with mild flavours which comes from Lemongrass, Kaffir Lime Leaves and Pandan Leaves. The recipe is as simple as that and the addition of Coconut Milk is purely optional, but it elevates the overall taste of this humble Rice Dish.  The Butterfly Pea Flower is used as a dyeing agent, and it naturally colours the dish into Blue.

    Nasi Bunga Telang can be served as such or can be served as Nasi Kerabu, a traditional Kelatan Rice Dish which comes along with a few accompaniments. And the same Rice can be substituted while making Nasi Lemak too. A variety of local side dishes like Ayam Masak Merah, Beef Rendang, Chicken Rendang, Prawn Sambal, Masak Lemak Udang Nenas etc., can be served along with it. Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar, is a great accompaniment when it comes to rice dishes like Nasi Bunga Telang.

For more Recipes from MALAYSIAN CUISINE, Click here...  

Cuisine - Malaysia (South East Asian)
Course - Main Course
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes



HOW TO COOK BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

BUTTERFLY PEA FLOWER RICE
BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

INGREDIENTS:

For Butterfly Pea Flower Rice/Nasi Bunga Telang:

Fragrant Rice/Jasmine Rice - 11/2 Cups
Water - 11/2 Cups
Coconut Milk - - 11/2 Cups 
Butterfly Pea Flower(Fresh/Dried) - 10-12 Flowers
Lemon Grass - 1 Stalk
Kaffir Lime Leaves - 2 Leaves
Pandan Leaf - 1 Leaf 
Salt - To Taste
Vegetable Oil - 1 Tablespoon 


METHOD:

For Butterfly Pea Flower Extract: 


  • Boil 11/2 cups of water.
  • Add a few fresh or dried Butterfly Pea Flower into the boiling water.
  • Let it steep for a few minutes.


 


  • Switch off the flame & let it sit for a few minutes.
  • Then strain the Flower steeped water using a colander.
  • Drain and discard the flowers.


  • Retain the Blue colour water(flower steeped water).
  • We are going to use the blue colour water to cook the rice. 


 

HOW TO COOK NASI BUNGA TELANG: 

For Nasi Bunga Telang: 

BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

Stove Top:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
  • Boil the flower steeped water.
  • Once it starts to boil, pour in the Coconut Milk and give a quick stir.
  • Drain the soaked rice and add it to the above.
  • Cut the  Lemon Grass (just use the White part) & slightly crush it with a pestle.
  • Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
  • Drizzle a tablespoon of Oil, add a dash of Salt & mix well.
  • Keeping the saucepan uncovered, bring the rice to a boil.
  • Once it begins to boil, lower the flame.
  • Cover the pot and cook the rice on a low flame for about 15-20 minutes.
  • Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
  • Leave this on a very low flame for a few more minutes.
  • Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
  • Fluff up the Nasi Bunga Telang with a fork or a chopstick before serving.
  • Serve Nasi Bunga Telang with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
  • Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar, is a great accompaniment when it comes to rice dishes like Nasi Bunga Telang.

Rice Cooker Method:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
  • Drain the soaked rice and add it into the Rice Cooker
  • Pour in the Boiled Water along with the Coconut Milk and mix well.
  • Cut the  Lemon Grass (just use the White part) & slightly crush it with a pestle.
  • Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
  • Transfer the above ingredients into a Rice Cooker.  
  • Drizzle a tablespoon of Oil, add a dash of Salt & mix well.
  • Cover the Rice Cooker and turn it on.
  • Cook until it automatically turns off.
  • Leave the Rice Cooker in warm mode for another 5-10 minutes.
  • Allow it to cool for a few minutes.
  • Fluff up the Nasi Bunga Telang with a fork or a chopstick before serving.
  • Serve Nasi Bunga Telang with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
  • Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar, is a great accompaniment when it comes to rice dishes like Nasi Bunga Telang.
 

In Microwave:

  • Clean and wash the rice until water runs clear or for 2-3 times. 
  • Soak the Rice with ample of water for about 15-20 Minutes but it is purely optional.
  • Drain the soaked rice and add transfer it into a microwave safe bowl with cover.
  • Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
  • Cut the  Lemon Grass (just use the White part) & slightly crush it with a pestle.
  • Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
  • Drizzle a tablespoon of Oil, add a dash of Salt & mix well.
  • Cover the bowl with a microwave safe lid.
  • Cook this on Micropower high for another 5-7 minutes
  • Stir the Rice once and cook again on Micropower high for another 5 minutes or until the rice is cooked. 
  • Remove the bowl from the Microwave, carefully open the lid and gently fluff it up once.
  • Cook this again on Micropower high for a minute or two.
  • Then remove the bowl from the Microwave and leave it aside for a few minutes to cool down.
  • Fluff up the Nasi Bunga Telang with a fork or a chopstick before serving.
  • Serve Nasi Bunga Telang with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
  • Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar, is a great accompaniment when it comes to rice dishes like Nasi Bunga Telang.

 

    BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

NOTES:

  • I have used fragrant Rice/Jasmine Rice for Nasi Bunga Telang.  Can use any other long grained Raw Rice variety for the purpose.
  • Soaking the Fragrant Rice for Nasi Bunga Telang Recipe is purely optional. 
  • I have used fresh homemade Coconut Milk along with Butterfly Pea flower steeped water to cook Nasi Bunga Telang.  Rice Water Ratio 1:11/2 Cups.
  • I have used about 12-15 fresh Butterfly Pea flowers to make the water. Adjust according to intensity of blue colour you prefer
  • Can use dried Butterfly Pea Flowers too.
  • I usually cook Nasi Bunga Telang in Rice Cooker, which is the easiest method.
  • Mix the ingredients well before cooking, so that the colour is evenly spread through the Rice once cooked.
  • If you cannot get hold of Pandan/Screw pine Leaves, add few drops of Pandan Essence to the Rice. But it is purely optional.
  • Nasi Bunga Telang goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.



MALAYSIAN RED CHICKEN CURRY
AYAM MASAK MERAH

    Ayam Masak Merah is a fiery looking, bright red coloured, saucy, tangy Chicken Curry.  Though the curry looks fiery, the spiciness goes with the preference and it can surely range from mild to fiery in terms of spiciness.  The bright red colour comes from the ingredients like Tomatoes, Dry Red Chillies and Sauces added into the gravy. 

What's in the name - Ayam Masak Merah

  • Ayam = chicken
  • Masak = to cook/cooked
  • Merah = red

So it can literally be translated to Red Chicken Curry.

    Ayam Masak Merah is one of the popular Malay style curry prevalent in Malaysian Cuisine and it has spread its popularity to Singapore and Indonesia. Ayam Masak Merah, traditionally, make its appearance on special occasions. Though not as popular as Rendang, it is still a prominent local Curry which finds it special place during Eid, Weddings & special occassions.

    Well, when we say Ayam Masak Merah at home, it is always Mr.Abu's recipe and it has become a benchmark for us when it comes to this particular dish. He makes the best Ayam Merah of my knowledge and his recipe is a bit spicy, and he always says that the secret of perfect Ayam Merah is slow cooking the ground chilli paste until aromatic for a long time.  Yet to learn the recipe from him.  Meanwhile, this recipe is what I have tried to replicate from the tips and suggestion given by Mr.Abu.

A few things to remember while cooking Ayam Masak Merah:

FRESH TURMERIC - I have used ground paste of fresh turmeric root while marinating the chicken, which gives a wonderful aroma to the fried Chicken.  Can substitute it with Turmeric Powder too.

DEEP FRYING - The marinated Chicken pieces are deep-fried until 3/4 done.  The rest of the cooking happens while it sits in the gravy.  That way, the flavours and essence gets well infused into the Chicken pieces and also gives a perfectly textured chicken pieces in Ayam Merah.

SLOW COOKING - slow cooking is the key for perfectly textured chicken with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.

 

For more Recipes from MALAYSIAN CUISINE, Click here...

 

Cuisine - Malaysia (South East Asian)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

 

HOW TO MAKE AYAM MASAK MERAH RECIPE - MALAYSIAN RED CHICKEN CURRY

MALAYSIAN RED CHICKEN CURRY
AYAM MASAK MERAH

FOR MARINATING & DEEP FRYING THE CHICKEN:

INGREDIENTS:

To Marinate:

Chicken - 500 Grams
Fresh Turmeric Root Paste - 1 Tablespoon
Salt - To Taste

To Fry:

Oil

METHOD:

To Marinate:

  • Clean, Wash and cut the Chicken into medium-sized pieces.
  • Grind the fresh turmeric root into a fine paste and keep it aside.
  • In a large bowl, add The Chicken Pieces along with the finely ground Turmeric Paste, All-purpose Flour & a dash of Salt.
  • Mix until the Chicken Pieces are well coated with the ingredients.
  • Leave the marinated Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.

Deep Frying the Chicken:

  • Heat oil in a deep pan on a high flame.
  • Let the oil smoke off.
  • Now reduce the flame to medium-high and deep-fry the marinated Chicken Pieces.
  • Fry a few pieces at a time, so the oil doesn’t cool down. Make sure not to overcrowd the pan.
  • Turn & fry the chicken so that it browns evenly,
  • Remove the Chicken Pieces from the oil when cooked through, and it turns into golden brown.
  • Drain it on a paper towel.

NOTES:

  • To save time & to get added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
  • Longer the marination time, better the texture.
  • Can substitute fresh Turmeric Root with 1 teaspoon of Turmeric Powder mixed along with a few teaspoons of water.
  • Adding the flour to while marinating is purely optional.
  • Another important aspect is to make sure the oil is hot enough while frying the Chicken Pieces.
  • Next thing is don’t overload the pan while frying the Chicken Pieces
  • Deep-fry the Chicken pieces on a medium-high flame until it is 3/4 done.
  • Do not fry until the chicken pieces turn crisp and fried.

 

FOR AYAM MASAK MERAH:

MALAYSIAN RED CHICKEN CURRY
AYAM MASAK MERAH


For Ayam Merah Curry Paste :

Onions - 2 Nos.
Garlic - 5-6 Cloves.
Ginger 1" Piece - 2 Nos.
Galangal 1" Piece - 2 Nos.
Fresh Turmeric Root 1" Piece - 1 No.
Fresh Red Chillies - 3 Nos.
Dry Red Chillies - 10 -12 Nos.
Coriander Powder - 11/2 Tablespoon
Cumin Seeds - 1 Teaspoon 

Spices:

Cinnamon - 2 Sticks
Cloves - 5 Nos.
Star Anise - 2 Flowers
Cinnamon 1" - 2 Sticks

To Sauté:

Oil - 5-6 Tablespoons
Tomato Sauce - 4 Tablespoons
Red Chilli Sauce - 1/2 Cup
Pandan Leaves - 1 long leaf
Gula Melaka/Palm Sugar - 1 Tablespoon
Lemon Grass - 2 Stalks
Salt - To Taste
Onion - 1 Big 

 

For Garnishing (Optional):

Big Red Chillies (Fresh) - 2 Nos.

 

METHOD:

  • Soak Dry Red Chillies in hot water for about 15-20 minutes.
  • Grind the ingredients mentioned under for 'Ayam Merah Curry Paste' into a fine paste along with soaked dry red chillies and keep it aside.
  • Clean and Cut the Lemon Grass Stalk (use the white part), slightly crush the stalks and keep them aside.
  • Heat oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
  • Immediately add the Lemon Grass Stalks to the above and give a quick stir.
  • Pour in the ground 'Ayam Merah Curry Paste' and sauté it on a very low flame until oil separates from the mix, and it turns aromatic.
  • Add the deep-fried Chicken Pieces to the Ayam Merah Curry mix along with 1 Cup of Water and a dash of Salt.
  • Mix well, cover and cook the Chicken pieces on a low flame for about 20-30 minutes, stirring occasionally.
  • Now pour in the Tomato Sauce and Red Chilli Sauce and mix well.
  • Cook the Chicken pieces along with knotted Pandan leaves on a low flame until the meat turns soft and tender.  
  • Add the Palm Sugar to the Ayam Masak Merah and cook for another few minutes.
  • Cook until all the curry paste & sauces are well absorbed into the meat and the curry reaches the desired consistency.
  • Add Onions cut into rings at the final stage and cook this on a very low flame for a few minutes or just until it wilts.
  • When slow cooked for a long time (approximately 45 minutes to 1 hour) the Curry gets a wonderful silky texture & the flavours gets well-infused into the meat from the spices and herbs.
  • Finally, garnish Ayam Masak Merah with fresh Red Chillies cut into thin slices.
  • Serve Ayam Masak Merah hot or at room temperature.
  • Goes well with Roti, Roti Jala etc., 
  • Ayam Masak Merah is a good accompaniment for Nasi Biryani, Nasi Minyak, Nasi Tomato, Nasi Kuning or any other flavoured rice dishes.
  • It can be served with Ketupat or Saffron Rice, or simply pair it up with Jasmine Rice/White Rice/Basmati Rice.
 

NOTES:

  • Can cook the same recipe with Beef or Lamb too.
  • Adjust the cooking time to suit the tenderness of the meat you are using.
  • Adjust the amount of spices to suit your taste preference.
  • Can de-seed the Dry Red Chillies for a less spicy Ayam Masak Merah.
  • Adjust the number of Red Chillies and Dry Red Chillies to suit your spice preference.
  • Can substitute Palm Sugar with Brown Sugar or normal Sugar.
  • Slow-cooked Ayam Masak Merah yields soft & succulent chicken pieces with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.
  • This is a rich dish with a lot of fat, spices and sauces. Adjust the amount of sauces to suit your preference.
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