Java

Ayam bakar

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

75 minTime

41 gProtein each

mediumSpice

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.

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

5 steps

1Blend shallots, garlic, candlenuts, galangal, turmeric, coriander and chilli into a paste.
2Fry the paste with lemongrass and bay leaves until fragrant and darker.
3Add chicken, coconut milk, tamarind, palm sugar, salt and half the kecap manis. Simmer 30 minutes until the sauce is thick.
4Mix remaining kecap manis with some sauce for basting.
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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.