It was said to be created by an old Javanese farmer’s wife. She was one of the food hawkers who sold food to the pilgrims who visited Candi Kalasan, an ancient Buddhist Temple located in the present state of Yogyakarta. Ayam Kalasan was named after the temple. It is flavoured with herbs and spices, with coriander seed as its keynote. Its aroma resembles the traditional Indonesian Jerky. The chicken was originally cooked in a way which enabled it to last longer, so that travelers in those old days could keep it for their journey home.
The classic version of Ayam Kalasan is rarely seen now, while the modern version became a nationally popular dish. The modern version looks more interesting because it is coated with an extra crust made of freshly grated galangal. The modern version also tastes milder, making it more acceptable to most people outside Java Island.
Kalasan Chicken is usually enjoyed with hot rice, fresh vegetables (cucumber, lettuce, lemon basil, etc) and sambal.
Ayam Goreng Kalasan - Kalasan Fried Chicken
- 1 whole chicken, cut into small pieces
- 2 cups coconut water , or you can also use 200 ml coconut milk with 300 ml water
- ½ teaspoon baking soda
- 5 cloves of garlic, crushed
- 1 cm galangal, crushed (or you can use 1 tablespoon of galangal powder)
- 2 salam leaves
- 100 g coconut sugar
- Boil the chicken with all ingredients (covered), until the spices absorbed and the chicken is tender. Add some water if necessary. When the water is almost empty and chicken is already tender, stop the cooking process.
- Heat the oil in non-stick frying pan; fry the chicken until brown and crispy. Set aside and serve.