Chicken in Spicy Tomato Sauce (Ayam Masak Merah) by David Cheah
  • 500ml cooking oil
  • One and half piece of chicken thigh  150g
  • One medium red or white onion 75g
  • 1 Leggo pack tomato paste 50g
  • Spring onion or coriander leaves to garnish
  • 2- tablespoons corn flour
  • 2 tablespoons wheat flour
  • Half teaspoon of baking powder
  • Sugar
  • Salt
  • Sambal Serasi



  1. Slice chicken thigh into 3-5mm strips.  Marinate with salt and pepper.  Set aside. Cut onion into strips. Set aside.
  2. Place corn flour and wheat flour in a bowl.  Add salt and pepper to taste (optional). Mix.  
  3. Add 70 ml water.  Mix until light batter consistency is achieved.  Add baking powder. Mix. Set aside.
  4. Place cooking oil into pot or wok. Use medium heat until the oil is hot ready for deep frying. Place chicken strips into the flour batter.   Deep fry the chicken strips until golden.  Set aside chicken and oil.  Use kitchen towel to drain oil from the friend chicken strips.
  5. In the Buffalo TOROS honeycomb wok under medium heat, place one tablespoon of cooking oil set aside from the deep fry into a wok. Stir fry cut onion until fragrant.  Add half of the sambal set aside into the wok.  Stir fry.   Add tomato paste.  Stir fry. Alternatively use on chopped tomato.
  6. Add 2 teaspoons of sugar.   Stir fry.
  7. Add fried chicken strip. Stir fry until strips coated with sambal. 
  8. Add chopped spring onion or coriander.
  9. Serve.

Get your Buffalo TOROS Honeycomb Wok HERE:

Honeycomb wok