Ayam Rujak

Description

This is not chicken with fruit rujak sauce, you know. It's called rujak seasoning because it includes many spices besides chilies, including palm sugar that is usually used in fruit rujak sauce. The taste? Of course, it's a blend of spicy, sweet, and savory on your palate! Its appearance is similar to Bali-spiced chicken, but this one is more typically Javanese. Rujak-spiced chicken is usually served fried or grilled.

Ingredients

• 1 chicken cut into 4 pieces (or as preferred)
• 2 bay leaves
• 2 kaffir lime leaves
• ½ tablespoon tamarind water
• ¼ teaspoon salt
• 2 teaspoons shaved palm sugar
• 2 stalks lemongrass, bruised
• 400 ml coconut milk
• 3 tablespoons cooking oil
• 2 red chilies
• 4 candlenuts, roasted
• 8 shallots
• 4 cloves of garlic
• 5 curly red chilies
• 2 cm ginger

Steps

1. Clean the chicken pieces that you've cut.
2. Marinate the chicken with tamarind water and salt. Coat the chicken evenly, then let it sit for 30 minutes.
3. Heat the oil, then sauté the prepared spices with the lemongrass. Add the kaffir lime leaves and bay leaves, and sauté until fragrant.
4. Add the chicken to the sauté and stir until evenly coated. Wait a few minutes until the chicken changes color.
5. Add the palm sugar, salt, and coconut milk. For a richer taste, wait until the spices are fully absorbed.