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Ayam kecap [2] or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in Indonesia, [3] and Malaysia [4] History and origin [ edit ]
Kecap manis is an essential sauce in the Indonesian pantry. It is used to add a pleasantly mild sweet and umami flavor to most popular Indonesian dishes, including nasi goreng, mie goreng, kwetiau goreng, ayam kecap (roasted chicken), babi kecap (braised pork), semur beef stew, and ketoprak.
Ayam kluyuk or koloke (咕嚕雞), chicken in sweet and sour sauce. Babi hong, pork belly cooked in various Chinese seasonings and sauces; including several types of soy sauces, oyster sauces and cooking wine. Babi kecap, pork belly in kecap manis (sweet soy sauce) and spices.
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Mie ayam biasa or mie asin common salty mie ayam, which are the common savoury or salty noodle which use salty soy sauce and chicken oil. Mie yamin or mie manis is the sweet variant. For the sweet noodles, the cook will put additional sweet soy sauce kecap manis, so the appearance will be a little bit brownish.
In Java, the chicken is usually marinated with the mixture of kecap manis (sweet soy sauce) and coconut oil, applied with a brush during grilling.The bumbu spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, chili pepper, coriander, tamarind juice, candlenut, turmeric, galangal, and salt.
Plecing ayam is a chicken dish, from Lombok in Indonesia. The chicken is sliced and baked, then marinaded in oil, chili pepper , garlic , spring onions , shrimp paste and limes , and finally grilled.
The wet krupuk is boiled or stir fried with scrambled egg, vegetables, and other protein sources; either chicken, seafood (prawn, fish and squid), or slices of beef sausages or bakso, stir-fried with spicy sauces including garlic, shallot, kencur, kecap manis (sweet soy sauce), and sambal chili sauce. [1]