Ayam Besengek

Name: Ayam Besengek
Yield: 1
Ingredients: 1000.0g Free-range chicken, cut into 4 pieces; 2.0g Knorr Lime Powder; 6.0ml Water; 10.0g Royco Bumbu Pelezat Rasa Ayam 1kg; 10.0g Ground Coriander; 5.0g White pepper, ground; 10.0g Coriander Powder; 5.0g Cumin Powder; 30.0g Grilled large red chilies; 20.0g Candlenuts, toasted; 100.0g Grilled shallots; 50.0g Grilled garlic; 100.0g Cooking Oil; 20.0g Lemongrass; 20.0g Grilled galangal; 3.0g Kaffir Lime Leaves; 10.0g Grilled Jepara shrimp paste; 30.0g Palm Sugar; 50.0g Bango Sweet Soy Sauce; 10.0g Royco Chicken Seasoning Powder; 30.0g Tamarind Water; 500.0g Water; 30.0g Whole red bird's eye chilies; 200.0g Instant Coconut Milk; 600.0g Rice; 1.0l Water; 10.0g Royco Chicken Seasoning Powder; 2.0g Indonesian bay leaves, Daun salam; 20.0g Lemongrass; 5.0g Pandan Leaf

Ayam Besengek is a dish that spans two eras: originating from the traditional Javanese kitchens chronicled in the Serat Centhini (1814–1823), to the family dining table of R.A. Kartini in Jepara a century later.

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Chicken Marinade

Free-range chicken, cut into 4 pieces 1000.0 g
Knorr Lime Powder 2.0 g
Water 6.0 ml
Royco Bumbu Pelezat Rasa Ayam 1kg 10.0 g
Royco Bumbu Pelezat Rasa Ayam 1kg
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Ground Coriander 10.0 g
White pepper, ground 5.0 g

Spices Paste

Coriander Powder 10.0 g
Cumin Powder 5.0 g
Grilled large red chilies 30.0 g
Candlenuts, toasted 20.0 g
Grilled shallots 100.0 g
Grilled garlic 50.0 g
Cooking Oil 100.0 g

Whole Ingredients

Lemongrass 20.0 g
Grilled galangal 20.0 g
Kaffir Lime Leaves 3.0 g
Grilled Jepara shrimp paste 10.0 g

Supplementary Spices

Palm Sugar 30.0 g
Bango Sweet Soy Sauce 50.0 g
Royco Chicken Seasoning Powder 10.0 g
Tamarind Water 30.0 g
Water 500.0 g
Whole red bird's eye chilies 30.0 g
Instant Coconut Milk 200.0 g

Yellow Rice

Rice 600.0 g
Water 1.0 l

Yellow Spice Base

Royco Chicken Seasoning Powder 10.0 g
Indonesian bay leaves, Daun salam 2.0 g
Lemongrass 20.0 g
Pandan Leaf 5.0 g
Galangal 10.0 g
Royco Yellow Chicken Base Paste 40.0 g
Water 800.0 ml
Instant Coconut Milk 200.0 ml

Grilled Fresh Vegetables

Zucchini 100.0 g
Carrots 100.0 g
Red Cabbage 100.0 g
Cosmos caudatus leaves, Daun kenikir 15.0 g

Smoked Oil

Cooking Oil 200.0 g
Wood charcoal 30.0 g
Royco Chicken Seasoning Powder 10.0 g

Chicken & Duck

Main courses

Traditional

Indonesian

Japanese

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Preparation

Chicken Marinade
- Mix all ingredients together and store in the refrigerator for 1 hour.
- After that, grill the chicken until it is cooked through and aromatic, then set aside.
Spices Paste
- Sauté the ground spice paste and whole ingredients until cooked.
- Add the remaining aromatic ingredients and cook until fragrant.
- Add the grilled chicken and simmer slowly until the sauce reduces and thickens.
Whole Ingredients
Supplementary Spices
Yellow Rice
- Combine the washed rice and water.
- Soak for 2 hours.
- Afterward, strain the rice and steam for 30 minutes.
Yellow Spice Base
- Add all ingredients.
- Cook until done and the liquid has reduced to 600 ml.
- Once reduced, add the coconut milk and steamed rice; turn off the heat and let it sit for 1 hour until the liquid is fully absorbed into the rice and it expands.
- Then, steam for 30 minutes or until perfectly cooked (tanak).
Grilled Fresh Vegetables
- Mix the raw vegetables (lalap) with enough of the infused oil.
- Grill the vegetables, occasionally brushing them with the smoked oil until they become aromatic.
Smoked Oil
- Dissolve the Royco chicken seasoning in the oil.
- Add the glowing charcoal embers, then cover tightly and let sit for 30 minutes.
- Fine-strain the oil and set aside.