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On the other hand, ayam goreng kecap has thicker sweet soy sauce and is often served with slices of fresh lime or a splash of lime juice. The main difference is probably its water content: although still quite moist, both ayam kecap and ayam goreng kecap are usually dryer and use thicker soy sauce, compared to semur ayam, which is more watery.
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.
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.
Tongseng is an Indonesian goat meat, [1] mutton [2] or beef stew dish in curry-like soup, with vegetables and kecap manis (sweet soy sauce). Tongseng is commonly found in the Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that the dish originated from Klego district in Boyolali, Central Java. [3]
Babi hong is quite similar to other Chinese Indonesian pork dish – babi kecap (pork braised in soy sauce), although babi kecap is a much simpler dish. It is quite similar – possibly related to Hakka dish kiu nyuk and mainland Chinese pork belly dish hong shao rou.
Frying ayam goreng. Some versions of ayam goreng are neither coated in batter nor flour, but seasoned richly with various spices. [4] The spice mixture may vary among regions, but it usually consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt, and sugar.
Bubur ayam (Indonesian and Malay for "chicken congee") is a chicken congee dish served in Southeast Asia. It is rice congee with shredded chicken meat served with some condiments, such as chopped scallion, crispy fried shallot, celery, tongcay or chai poh (preserved vegetables), fried soybean, crullers (youtiao, known as cakwe in Indonesia and cakoi in Malaysia), both salty and sweet soy sauce ...
Mie ayam sold by travelling vendor with wonton and bakso meatball. In Indonesia, the name is shortened to mie ayam or mi ayam. In Indonesia chicken noodles are often seasoned with soy sauce and chicken oil, made from chicken fat and spices mixture (clove, white pepper, ginger, and coriander), and usually served with a chicken broth soup. [8]