Indonesian Food Recipes

Archive for the ‘Javanese Food’ Category

Ayam bumbu rujak is a special javanese chicken dish that is often served at various celebrations. Variations include both fried and roasted/grilled.

Ingredients:

• 1 whole chicken (1 kg)
• 2 tbs vegetable oil
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 1 stalk lemongrass
• 2 indian bay leaves
• 1 kaffir lime leaf
• 1 tbs coconut candy
• 3 cm galangal, bruised
• 3 tbs vegetable oil

Spice paste ingredients:

• 1 tsp coriander seed
• 6 red chilies, finely sliced
• 2 cm turmeric
• 3 roasted candle nuts
• 2 cloves garlic
• 6 shallots
• salt to taste

Directions:

• Cut chicken into quarters.
• Grind all spice paste ingredients except chilies in a grinder or mortar into a smooth paste.
• Stir-fry the spice paste in a wok until fragrant on medium heat. Add chicken pieces and continue stir-frying for another 10 minutes.
• Add chilies, lemon grass, indian bay leaves, lime leaf, galangal and thin milk. Simmer until the chicken is almost cooked and the milk has thickened.
• Stir in the thick coconut milk and coconut candy. Bring to the boil. Turn to low heat and stir occasionally so that all parts of chicken are cooked through. Remove when the chicken is tender and the gravy is thick.
• Serve immediately (dispose of all leaves, galangal and lemongrass before serving). If you want the grilled version (ayam bakar bumbu rujak), process it further by grilling the chicken.