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Soto ayam is a traditional Indonesian dish with ingredients such as chicken, lontong, noodles, and rice vermicelli. Soto ayam is also popular in Singapore, [4] Malaysia [5] and Suriname, where it is made with slightly different ingredients and known as saoto. Turmeric is added as one of its main ingredients which makes the yellow chicken broth.
Ayam masak merah (Jawi: ايم ماسق ميره ; lit. 'red-cooked chicken' in Malay) is a Malaysian and Singaporean chicken dish. [3] [4] [5] Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. [6] It tends to be a home-cooked dish, so many variations on the recipe exist.
Ayam goreng also known Indonesian Fried Chicken is an Indonesian and Malay dish consisting of deep-fried chicken in oil. Ayam goreng literally means " fried chicken " Indonesian , Malay and also in many Indonesian regional languages (e.g. Javanese ).
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Ayam goreng Kalasan (lit. Kalasan fried chicken) originates from Yogyakarta's Kalasan area, near the Prambanan Temple. [2] The dish was created by Nini Ronodikromo from the village of Candisari, during the Japanese occupation of Java.
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili. Basil leaf and lime juice may also be added. Sugar, salt, and MSG are also added. [2] [3]
Ayam Taliwang is made with chicken cut and cleaned prior to grilling. Once it has been grilled halfway, it is removed from the grill and tenderized with a pestle.It is then dipped in cooking oil; after several seconds in the oil, it is put in a spicy sauce of garlic, chili, and shrimp paste.
Other than beef, rendang ayam (chicken rendang) and rendang itik (duck rendang) can be found; Daun ubi tumbuk, cassava leaves in coconut milk; Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored; Gulai ayam, chicken gulai; Gulai cancang, gulai of meats and cow internal organs; Gulai tunjang, gulai of cow ...