Nasi Ayam Bakar dan Lalapan

2009 October 9

This is a standard grilled chicken that you could find mostly in Indonesian restaurants. The chicken is cooked for a very long time so that the flesh is really tender and almost melt in your mouth and the bone is quite soft. You could also deep fry this chicken instead of grilling them and you could literally eat the bone. It is usually served with nasi uduk, lalapan (steamed or raw vegetables) and sambal cobek or terasi (but mine is only served with steam rice).

I found that this chicken dish is pretty convenient to make because I could store them in the fridge for few days in an airtight container after being cooked. Then, I just grilled or deep fry them every time I have no time to prepare dinner. It is easy peasy and quick meal to serve and my whole family loves it.

My tip before you start cooking this is that do not try to stir or move the chicken while being cooked, because the chicken could become very soft and fragile and it will lose its shape. Just let it simmer for at least one hour and turn your heat off afterward, and it is ready to be stored, grilled or deep fried.

Nasi ayam Bakar dan Lalapan

Ingredients

  • 1 whole chicken, cut into 4 pieces
  • 2 tsp of salt
  • 1 tbsp of pureed garlic
  • 1/2 tsp of pureed ginger
  • 3 bay leaves
  • 1 tsp of ground turmeric
  • 1 small lemon grass, knocked at the end until smashed and bruised
  • 1 tbsp of bumbu daging (optional)
  • 2 tbsp sweet soy sauce
  • 1 tsp margarine (I used Blue Band brand)
  • vegetable for Lalapan (beans, cabbage, cucumber, and tomato)
  • sambal cobek

Instructions

  1. Mix the chicken with salt, garlic, ginger, turmeric and bumbu daging. Arrange in the pot and add in the lemon grass, and bay leaves. Close the pot with lid and cook it on low heat for at least 1 hour.
  2. Preheat the oven at 180 C.
  3. Mix the margarine and sweet soy sauce.
  4. Grill the chickens in the oven. After 10 minutes, brush the soy sauce mixture on the chicken, and let it grilled for another 10 minutes.
  5. Then turn the chickens. After 5 minutes, brush the soy mixture on the chicken, and let it grilled for another 10 minutes.
  6. Then turn the chicken again, and brush the left over mixture and let it grilled for another 5-10 minutes until the skins look crispy.
  7. Pour the hot water onto the cabbage and beans. Blanch cabbages after 3 minutes, and blanch beans after 10 minutes.
  8. Serve it with rice and sambal cobek.

Note

  1. The ground herbs is called bumbu daging in Indonesia. It usually consists of ground cloves, star anise, cardamon, nutmeg, and other indigenous Indonesian native herbs.

Preparation time (duration): 60

Culinary tradition: Indonesian, Chinese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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10 Responses leave one →
  1. 2009 October 9
    silvia permalink

    Ini kan yg tadi gw makan! Enakk!! Tapi tadi lu kasih gw gak secakep ini! Gw tambahin note-nya: best eaten with bare hands!!

    • 2009 October 10
      linda permalink

      Iya ini kan pas malamnya sil, masih semangat dan ga ada kurcaci yang mengganggu hehehe….

  2. 2010 January 3
    Linling permalink

    Hi Linda,

    Waktu rebus ayam taruh air gak? Mesti taruh berapa banyak? Pengen cobain resep ayam bakar. Thanks :)

    • 2010 January 3
      linda permalink

      Hi Linling,
      Ayamnya tidak direbus tapi setelah diberi bumbu2 halus, diungkep. Diungkep itu artinya dimasak di dalam panci dengan api kecil, tanpa air atau minyak selama minimum 1jam. Kalo pake presto bisa lebih cepat. Ntar kalo diungkep begitu, ayamnya akan mengeluarkan air dan minyak sendiri, jadi tidak akan kering atau gosong selama dimasak. Selamat mencoba

  3. 2010 January 20
    Christine permalink

    colours all look so nice together, also really like your plates :)

    • 2010 April 18
      linda permalink

      Thank you once again for your compliments

  4. 2010 February 10
    silvia permalink

    Lin..gw gak balik malah gosong, sayang banget tuh, kulit..dagingnya sih gak..tapi kulitnya jadi mesti dibuang..mesti dibalik kali justru…sedih banget, my favorite part

    • 2010 April 18
      linda permalink

      Sil, kok loe gak balik sih? Sayang banget… api loe kegedean gak, 180-200 C aja udah cukup untuk panggang ayamnya. Coba lagi aja hehehe

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