Ayam bakar

Ayam bakar is a popular dish in Indonesia and Malaysia, known for its rich flavors and smoky aroma. The term "Ayam bakar" literally translates to "grilled chicken" in English, with "ayam" meaning chicken and "bakar" meaning to burn or grill.

Preparation

The preparation of Ayam bakar involves marinating chicken in a mixture of spices and herbs, which typically includes turmeric, coriander, lemongrass, garlic, ginger, chili pepper, and tamarind. The chicken is then grilled over charcoal until it is thoroughly cooked and has a smoky flavor. In some regions, the chicken is also basted with a spicy sauce during the grilling process to enhance the flavor.

Variations

There are several regional variations of Ayam bakar. In West Java, for example, the dish is often served with a dark brown sauce made from kecap manis, a sweet soy sauce. In Bali, the chicken is often marinated in a mixture of coconut milk and spices, giving it a unique flavor. In Malaysia, Ayam bakar is often served with a side of sambal, a spicy chili sauce.

Serving

Ayam bakar is typically served with rice, cucumber, and tomato. It is often accompanied by a bowl of sambal or a spicy peanut sauce. In some regions, it is also served with a side of tempeh or tofu.

Cultural Significance

Ayam bakar is a staple dish in many Indonesian and Malaysian households and is often served at special occasions and celebrations. It is also a popular street food and can be found at many food stalls and night markets.

See Also

• Indonesian cuisine
• Malaysian cuisine
• Sate Ayam
• Ayam Goreng

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