Telur Puyuh Masak Merah Legend is a flavorful Malaysian dish featuring quail eggs cooked in a rich, spiced tomato-based gravy. It’s a creative variation of the classic ayam masak merah (chicken in red sauce), offering a delightful bite-sized twist using delicate quail eggs.
Telur puyuh (quail eggs) are smaller and more tender than regular chicken eggs. They are typically boiled, peeled, and sometimes lightly fried to add texture before being simmered in the sauce.
The term "masak merah" literally means "cooked red" and refers to the vibrant red sauce made from:
Blended chilies, garlic, and shallots
A touch of ginger, pandan leave, and spices like cinnamon and star anise
Often sweetened slightly with sugar and balanced with a splash of tamarind.
The sauce is spicy, sweet, tangy, and aromatic.
The quail eggs absorb the flavorful sauce while maintaining a soft, creamy yolk center, resulting in a dish that is both rich and comforting.
Best enjoyed with steamed white rice, nasi tomato, or nasi minyak.
Often served during festive occasions or special meals alongside other traditional Malay dishes.
