Ingredients

  • Serves 2-4 people
  • 1 kg Whole Chicken, cut into 8

    50 g Curly Red Chilies

    15 g Red Cayenne Pepper

    25 g Candlenuts

    40 g Shallots

    30 g Garlic

    4 g Coriander Powder

    5 g Shrimp Paste

    5 Lime Leaves

    3 sticks lemongrass, smashed

    65 ml Thick Coconut Milk

    15 g Tamarind Water

    15 g Palm Sugar

    5 g Sugar

    4 g Salt

    13 g Chicken Powder

    300 ml Water

    100 ml Cooking Oil

Ayam Bakar Bumbu Rujak
Recipe Courtesy of
Asian Food Network

Ayam Bakar Bumbu Rujak

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Ayam Bakar Bumbu Rujak is a popular Javanese dish commonly found in Indonesia. Grilled chicken is cooked in a sweet and spicy sauce that is usually served with rujak buah (Indonesian fruit rujak). This special rujak seasoning packs quite a punch, elevating the flavors of the tender juicy chicken with its fragrant blend of spices and aromatics including chili, candlenuts, palm sugar, lemongrass, coconut milk and shrimp paste. Eat it on its own or with a bowl of warm rice for a hearty meal.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 18 Ingredients
  • Easy
  • 2 steps
  • 18 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Marinate and cook chicken

    • In a blender, blend curly red chilies, red cayenne pepper, candlenut, shallots, garlic, coriander, shrimp paste and palm sugar into a smooth paste.
    • In a fry pan, add about 50ml of cooking oil, sauté the spice paste until fragrant. Add lime leaves, lemon grass and sauté further.
    • Stir in the coconut milk and water. Mix well and bring it to a boil.
    • Add in the chicken pieces and cook well over medium heat.
    • Once the chicken is cooked and the sauce thickens, remove and set aside.
    Marinate and cook chicken


  2. Grill chicken

    • Heat up the grill, grill the chicken until it is brown or slightly charred according to taste.
    • Brush the chicken with the sauce occasionally to maintain the flavour.
    Grill chicken


Plate and Serve!

Serve the grilled chicken with the sauce on the side.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 kg Whole Chicken, cut into 8

      50 g Curly Red Chilies

      15 g Red Cayenne Pepper

      25 g Candlenuts

      40 g Shallots

      30 g Garlic

      4 g Coriander Powder

      5 g Shrimp Paste

      5 Lime Leaves

      3 sticks lemongrass, smashed

      65 ml Thick Coconut Milk

      15 g Tamarind Water

      15 g Palm Sugar

      5 g Sugar

      4 g Salt

      13 g Chicken Powder

      300 ml Water

      100 ml Cooking Oil

    Nutrition
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