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Sate Ponorogo is a traditional type of satay originating from Ponorogo in East Java. This type of satay is made with chicken that's marinated in a combination of shallots, garlic, candlenuts, coriander, turmeric, cumin, galangal, salt, and palm sugar.
The chicken is then cut into pieces and threaded onto bamboo skewers before it's coated with a mixture of kecap manis (sweet soy sauce), shallots, brown sugar, and oil. The skewers are grilled on both sides until the chicken is fully cooked and tender.
This Indonesian dish consists of pieces of fried chicken that are served coated in sambal, a popular chili paste. The word penyet from the name of this dish means to press or push, referring to the preparation method in which the chicken is pressed by a pestle in order to make the meat more tender.
Some versions tenderize the chicken after frying, at the same time coating it with sambal. The dish is served with extra sambal on the side, usually accompanied by fresh vegetables, tempeh, tofu, and rice. Although it hails from East Java, ayam penyet is found throughout the country and is also popular in Singapore.
MOST ICONIC Ayam penyet
Indonesian chicken stew is based on an aromatic combination of coconut milk and numerous spices such as lemongrass, tamarind, cinnamon, galangal, palm sugar, coriander, garlic, and shallots. The dish is typically prepared with bone-in pieces such as thighs or drumsticks, or sometimes even a whole chicken that is cut into pieces.
The dish is usually associated with Java and it belongs to a wider group of opor dishes that employ the coconut milk braising technique. Opor ayam is typically enjoyed at Eid al-Fitrat – a religious festival that celebrates the end of Ramadan.
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Ayam geprek is a popular Indonesian fried chicken dish that combines the crispiness of battered fried chicken with the bold, fiery punch of raw sambal (chili sauce). The name comes from the Javanese word geprek, which means “to smash”—a reference to how the freshly fried chicken is crushed or pressed together with sambal, blending the crispy skin and tender meat with the chili’s heat and aroma.
Originating in Central Java, ayam geprek rose to national fame in recent years, thanks to its simple yet addictive combination of textures and flavors. It begins with chicken pieces (often boneless breast or thigh) that are marinated, coated in spiced flour batter, and deep-fried until golden and crunchy, similar in style to American fried chicken.
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Semur ayam is a traditional dish originating from Java. The dish is usually made with a combination of chicken, potatoes, sweet soy sauce (kecap manis), nutmeg, lemongrass, garlic, shallots, ginger, sugar, salt, and pepper. The shallots, garlic, ginger, and lemongrass are sautéed in oil, and the chicken pieces are then added to the pan, followed by the rest of the ingredients.
The mixture is brought to a boil and simmered until both the potatoes and the chicken become tender. Semur ayam is served hot with steamed rice on the side. If desired, the stew can be garnished with fried shallots.
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