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Ayam bakar
Ayam Bakar, grilled chicken served with sambal, tempeh and tofu
CourseMain course
Place of originIndonesia and Malaysia
Region or stateSoutheast Asia
Created byIndonesians and Malay
Serving temperatureHot
Main ingredientsChicken seasoned with turmeric, garlic, shallots and other spices, and grilled on charcoal

Ayam bakar is a generic term to refer various kinds of Indonesian and Malaysian dish of charcoal-grilled chicken. Ayam bakar literally means ‘roasted chicken’ in Indonesian and Malay.

Marination and spices

Ayam Bakar Padang, West Sumatra
Ayam Bakar Taliwang, Lombok

In Java, the chicken is usually marinated with the mixture of kecap manis (sweet soy sauce) and coconut oil, applied with a brush during grilling. The bumbu spice mixture may vary among regions, but usually it consists of combination of ground shallot, garlic, chilli pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt. In Java, ayam bakar usually tastes rather sweet because of the generous amount of sweet soy sauce either as marination or dipping sauce, while the ayam bakar Padang, Bali, Lombok and most of Sumatra are usually spicier and more reddish in colour due to the generous amount of chilli pepper, turmeric and other spices, and the absence of sweet soy sauce.

The chicken pieces are usually partially cooked in the spice mixture using a small fire prior to grilling, in order for the chicken to absorb the spices. During grilling process the remaining spices are applied upon the chicken. Ayam bakar is usually served with sambal terasi (chilli with terasi) or sambal kecap (sliced chilli and shallot in sweet soy sauce) as dipping sauce or condiment and slices of cucumber and tomato as garnishing.

Variants

There are many recipes of ayam bakar, among the popular ones are Padang-style ayam bakar, Ayam Percik from Malaysia, ayam bakar Taliwang of Lombok island, Sundanese bakakak hayam, and Javanese ayam bakar bumbu rujak (grilled spicy coconut chicken).[1][2] Usually, the chicken is marinated with mixture of spice pastes, sometimes kecap manis (sweet soy sauce), and then grilled.

See also

References

  1. ^ Brissenden, Rosemary (2007). Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus. p. 161. ISBN 0794604889. Retrieved 31 October 2014.
  2. ^ "Ayam Bakar Bumbu Rujak". Tasty Indonesian Food.com. Tasty Indonesian Food.com. Retrieved 11 August 2013.

Category:Indonesian cuisine Category:Malaysian cuisine Category:Chicken dishes

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