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Ayam Panggang Bumbu Rujak


  • 3-4 chicken thighs upper thigh and drum stick; cut each thigh into 3 pieces
  • 3 small red onion spanish onion + 1/2 of big size onion (bawang bombay)
  • 1 1/2 tsps minced garlic store bought
  • 5 candlenuts
  • 10 red bird chilies
  • 1 cm galangal preferably fresh
  • 1 cm ginger
  • 3 Salam leaves
  • 3 lime leaves daun jeruk purut
  • lime juice as needed approx. 1 1/2 tbsps depending the sourness that you prefer
  • 1 can coconut milk
  • Hungarian Vegeta seasoning or Royco
  • salt and sugar to taste
  • pepper flakes optional


  • Clean and wash chicken, you can leave the skins intact but take off visible fats; fry for 1-2 minutes (only half done); drain.
  • Make paste of the rest of the ingredients. Heat oil, saute paste, add in salam and lime leaves then add in chicken, stir to coat. Pour in coconut milk and season as you desire. Cook until coconut milk thicken and slightly dry.
  • Pour chicken and gravy into a baking pan, bake at 400 F for half hour.