In the Kitchen

Ayam Golek

Ayam Golek


10 servings


    • 1.6 kg whole chicken

    Spices (blend with a cup of water)

    • 5 candlenut
    • 8 shallot, peeled
    • 5 cloves garlic, peeled
    • 2in ginger peeled
    • 1in galangal, peeled


    • 2 tbsp coriander powder
    • 2 tbsp chicken curry powder
    • 2 tbsp cumin powder
    • 2 tbsp fennel powder
    • 2 tbsp black pepper powder
    • 2 tbsp kerisik
    • 2 tomatoes, chopped

    Other ingredients

    • 5 cups of coconut milk
    • 1 tsp salt
    • 2 stalk lemongrass, pounded
    • 2 pcs kaffir lime leaves
    • 5 pcs of chicken heart
    • 5 no?s of chicken gizzard (hempedal)
    • 2 potatoes, cut into wedges and deep fried, crispy
    • 5 eggs, boiled then deep fried
    • 1/2 cup cooking oil
    • 1 cup water (optional)
    • Salt to taste


    Clean and wash the chicken.

    Sauté the spices for 6 minutes, then add herbs and sauté until fragrant.

    Add salt, lemongrass, lime leaves, deep fried potatoes and boiled eggs.

    Then add and cook heart and gizzard until soft.

    Separate the eggs, potatoes, heart and gizzard when cooked, and then stuff them into the chicken and tie up with butcher's rope. Put the gravy aside.

    To make ayam golek gravy, sauté the paste until golden brown and fragrant then add 5 cups of coconut milk and stir.

    Marinate the chicken with paste gravy and bake the chicken in the oven until golden brown in a 175 degrees Celcius oven for 15 - 20 minutes.

    Season with salt and sugar and cook until gravy becomes thick.

    Bast the gravy/paste onto chicken frequently.

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