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Bakso ayam is a traditional dish and a type of bakso (meatball) originating from Indonesia. These meatballs are usually made with a combination of chicken, garlic, oil, salt, sugar, corn starch, and baking powder. The ingredients are shaped into chicken meatballs that are boiled in water.
Once taken out of the pot, the meatballs are plunged into ice-cold water. They can be eaten as they are or incorporated into a delicious chicken meatball soup called sup bakso ayam. It's recommended to use lean chicken breast when preparing bakso ayam.
MAIN INGREDIENTS
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.
MAIN INGREDIENTS
Ayam pop is a traditional dish originating from Padang. It’s made with a combination of chicken, butter, garlic, coconut milk, and seasonings. The garlic is fried in butter, and the coconut milk, sugar, water, salt, and pepper are then added to the pot.
The chicken pieces are simmered in the liquid until the meat becomes tender. They’re then fried in oil, but not until golden brown – the meat should be light-colored and slightly white. Once done, ayam pop is often served with a combination of kecap manis, fried shallots, and chili peppers.
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