Ayam bakar
Ayam bakar, from above
Non vegJava

Ayam bakar

Chicken simmered in spice paste, then grilled and lacquered with kecap manis. Sweet, smoky, sticky.

75 minTime
41 gProtein each
mediumSpice
Warung smoke2 chapters · 1 min read

Make it your way

Grandma's wayJavanese chicken braised in spice paste and coconut, then grilled with kecap manis.
The original
509kcalsame
41 gproteinsame
2 gfibresame
75minutessame

Ayam bakar.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in pieces
Shallots8
Garlic6 cloves
Candlenuts3
Galangala thumb, sliced
Turmeric (ground turmeric)1 tsp
Coriander seeds1 tsp
Fresh red chillies (fresh red chiles)3
Lemongrass1 stalk, bruised
Bay leaf (indian bay leaf)2
Tamarind1 tbsp pulp
Palm sugar (gula melaka)1½ tbsp
Kecap manis5 tbsp, divided
Thin coconut milk1 cup
Cooking oil (vegetable oil)2 tbsp
Salt1 tsp

Method

5 steps
  1. 1Blend shallots, garlic, candlenuts, galangal, turmeric, coriander and chilli into a paste.
  2. 2Fry the paste with lemongrass and bay leaves until fragrant and darker.
  3. 3Add chicken, coconut milk, tamarind, palm sugar, salt and half the kecap manis. Simmer 30 minutes until the sauce is thick.
  4. 4Mix remaining kecap manis with some sauce for basting.
  5. 5Grill or broil, basting often, until charred in spots.
Serve it like this

Serve on a banana leaf with rice, sambal, cucumber and tomato slices and fresh basil.

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Make it a meal

What goes with Ayam bakar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi kuning40 min
Bread or rice Methi thepla40 min
With a main Gado gado50 min
On the side Sambal terasi25 min
On the side Perkedel kentang45 min
To drink Sweet lassi10 min
Something sweet Dadar gulung45 min
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