DISH RESEARCH · Main dish
ayam goreng kalasan
Marvellina’s selected ayam goreng Kalasan pressure-cooks chicken drumsticks in sweet coconut-water seasoning before deep-frying them and serving sambal alongside.
About ayam goreng kalasan
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Marvellina’s ayam goreng Kalasan is a sweet Javanese-style fried chicken. Her selected version first cooks drumsticks in coconut water with roots, herbs and coconut sugar, then deep-fries them for a golden exterior.
Smashed garlic and lemongrass sauté in a little oil. Bone-in, skin-on chicken drumsticks follow, together with ground galangal, ground coriander, salt, white pepper and selected bay leaves.
Coconut water joins the chicken in the pressure cooker. After cooking, the drumsticks are lifted out and allowed to cool before they move to the fryer.
A separate quantity of frying oil browns the chicken and gives its outside a thin crisp crust. The aromatic liquid from the first cooking is left available for another use.
Sambal accompanies the finished chicken, with rice suggested alongside. Marvellina also recalls the Medan practice of adding sweet soy sauce to the sambal.
Ingredients in ayam goreng kalasan
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Indonesia
- Cooking traditions
- Javanese