Ayam Masak Buluh, which translates to ‘red-cooked chicken’ from Malay, is a culinary masterpiece hailing from the heartlands of Malaysia and Singapore. This dish, deeply rooted in the gastronomic traditions of these countries, has become a staple and a favourite for many.
Crafting the Dish:
The creation of Ayam Masak Buluh is an art in itself. The chicken is first immersed in a turmeric marinade, which not only imparts a unique flavour but also gives it a distinctive colour. Once marinated, the chicken is fried to a crispy golden shade. The next step involves simmering the fried chicken in a rich, spicy concoction made from dried chillies, fresh onions, and tangy tomatoes. This sauce is the soul of the dish, offering a fiery red hue and a tantalizing taste.
Diverse Interpretations:
Being a dish often made at home, Ayam Masak Buluh has many interpretations. Some versions might include green peas for an added texture, while others might infuse the dish with aromatic spices like cloves, star anise, and cinnamon. Garnishing often includes strands of kaffir lime leaves and fresh coriander, adding layers of aroma and flavour. A popular accompaniment to this dish is a plate of tomato rice, richly flavoured with tomato essence, creamy milk, aromatic spices, and a trio of garlic, onions, and ginger.
In Summary:
Ayam Masak Buluh is not just a meal; it’s an experience. Representing the rich culinary heritage of Malaysia and Singapore, this dish, with its robust flavours and vivid colours, is a testament to the region’s love for food.
References
- “Ayam Masak Buluh” – New Straits Times, 7 October 2004.
- “Culinary Traditions” – New Straits Times, 2 February 1996.
- “Ayam Masak Buluh: A Spicy Delight” – Singaporean and Malaysian Recipes, 22 March 2021.
- “Celebrating Ayam Masak Buluh” – The Malay Mail, 29 March 2014.
Article curated by Suwaytha Gopal
