Cap Ibu Bumbu Ayam Panggang Gegrilde Kip Kruiden.
Ayam panggang is traditionally made by boiling the chicken in spices, herbs and then they are baked. It’s not unusual to see many Indonesian recipes usually cook the meat twice, first to infuse the aroma from spices and herbs and then finished cooking by frying, grilling, or baking. The Ayam panggang main flavours are
Shallot, Garlic, Chili, Candlenut, Galangal, Tamarind and Sweet Soy Sauce (kecap manis)
Bumbu Rendang is a basic herbal paste to make the most delicious Rendang. Enjoy the cuisine from Indonesia.
How to prepare:
1. Prepare 600 g chicken cuts, ½ jar of the seasoning (125 g)
and 300 ml water, boil on low flame until the meat is tender (30 minutes)
(If the meat is still tough, add more water)
2. Basting sauce : Mix 10 tbsp of seasoning gravy and 2½ tbsp of sweet soy
sauce, stir evenly
3. Bake / Grill the chicken and turning occasionally and basting with the sauce