Ayam bambu rujak
 Ayam bambu rujak | |
| Type | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Yogyakarta, Central Java, East Java |
| Serving temperature | Hot |
| Main ingredients | Chicken seasoned with spices |
Ayam bumbu rujak is one of the culinary icons of Java which has been popular throughout the Indonesian archipelago. This dish is produced through a two-step cooking process. First, the chicken is cooked in coconut milk and complete spices until reduced to a thick consistency. Second, the cooked chicken is briefly roasted on hot coals until some of the thick coconut milk is caramelized. This grilled chicken is served again with thick coconut milk salad seasoning.[1] [2] This salad seasoning nomenclature is actually rather ambiguous because it seems as though there is an element of salad in this dish. In fact, there is absolutely no element of salad that is represented in this charming savory dish. This version of grilled coconut milk is also found in Ranah Minang, but with a different twist.
Roasted chicken salad seasoning is easily combined with a variety of vegetables, dried preparations, and different carbohydrates, for example: rice, lontong, uduk rice, corn rice, boiled cassava, or plain fried vermicelli or steamed vermicelli / soup.
Around Malang-Lumajang, there are also chicken dishes that are similar to salad spices, but are more spicy. This dish is called Lodho Chicken.
See Also
References
- ↑ "resep ayam panggang bumbu rujak yogyakarta". (Indonesian)
- ↑ "ayam panggang bumbu rujak bercita rasa pedas". (Indonesian)
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