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Ayam Bakar Kalasan
roasted chicken from Yogyakarta

1 chicken
2 stalks lemongrass
3 salam leaves
550 ml santen
250 ml of coconut water
3 tablespoons palm sugar
9 shallots
7 cloves garlic
1 tbsp ketumbar
1/2 tsp jinten
4 kemiri nuts
1 tablespoon salt
3 cm laos
Sambal Limau:
lime sambal:
8 red chilies
6 red rawits
1/2 tsp shrimp paste
1/2 tsp palm sugar
1/2 tsp salt
2 limes, juice
Cara membuat:
Split the chicken but do not cut it in half. Pound or grind the ingredients for the bumbu into a paste and mix it with the lemongrass, the salam, the santen and coconut water. Add this to a saucepan and bring to a boil. Add the chicken and palm sugar and cook the chicken until done. Roast the chicken over a charcoal fire until golden brown. Serve with sambal.
Preparation sambal: Pound or grind the ingredients for the sambal into a paste and mix in the lime juice.
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